If there is one culinary love language that transcends borders, it is the art of the perfect crust. At JoyDellaVita, the pursuit of the ultimate slice is more than a hobby—it’s a year-long pilgrimage. Welcome to #PizzaDellaVita, a weekly series dedicated to uncovering 52 unique topping inspirations, curated from high-end pizzerias and intimate home kitchens alike. This week, we are blurring the lines between Italian soul food and Alsatian heritage with the Tarte Flambée Style Pizza.
The Art of the Alsatian Fusion
While a traditional pizza relies on the robust acidity of San Marzano tomatoes, the Tarte Flambée—or Flammkuchen—thrives on the creamy, tangy embrace of Schmand. This German dairy staple, similar to sour cream but with a higher fat content, provides a velvety base that stands up beautifully to high heat. By swapping the usual mozzarella for a fusion of textures, this homemade creation elevates a simple dough into a sophisticated, smoky masterpiece.
Elevated Ingredients for the Perfect Pizza a la Tarte flambée Slice
The beauty of this rendition lies in the quality of the “Heu” (hay-style) bacon. Finely julienned and crisped to perfection, it offers a structural crunch that contrasts with the softness of the onions. To recreate this #PizzaDellaVita highlight at home, gather the following:
- Fresh Pizza Dough: High-hydration dough for a crispy finish.
- Schmand: A thick, German-style sour cream (Crème fraîche is a suitable alternative).
- Red or White Onion Rings: Sliced paper-thin to ensure caramelization.
- Speck “Heu”: Premium bacon cut into delicate, hay-like strips.
- Emmentaler Cheese: Finely grated for a nutty, buttery melt.
Why This Topping Strategy Works
The magic of the Flammkuchen-style topping is the balance of sweetness and salt. As the pizza hits the stone, the onions release their natural sugars, mingling with the salt-cured bacon. The Emmentaler adds a layer of sophistication, offering a firmer bite and a more complex flavor profile than standard pizza cheese. It is a testament to the fact that sometimes, the best way to move forward with pizza is to look toward the French-German border for inspiration.
PizzaDellaVita – Pizza beyond the ordinary
Whether you are looking for pizza inspiration, new topping ideas or a more relaxed approach to Italian cooking, #PizzaDellaVita is a weekly Italian pizza series featuring creative pizza toppings and inspiration beyond the ordinary.
What is the best substitute for Schmand if I can’t find it?
If Schmand is unavailable, Crème fraîche or a full-fat sour cream mixed with a touch of heavy cream works perfectly to achieve that signature creamy base.
Can I use pre-cooked bacon for this recipe?
For the best results, use raw, thinly sliced “Speck” or bacon strips. They will render their fat directly into the Schmand and onions during the baking process, creating a deeper flavor profile.
Does Emmentaler cheese melt well on pizza?
Yes! Emmentaler has a wonderful melting point. It provides a slightly sharper, nuttier taste than mozzarella, which perfectly complements the smoky bacon.
What temperature should I bake this pizza at?
To mimic a traditional Flammkuchen oven, aim for the highest setting your oven allows (ideally 250°C/480°F or higher) using a preheated pizza stone for a crispy crust.
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