Mains Traditional German Recipes

Swabian Pizza / Schwäbische Flammkuchen

Swabian Pizza comes from the region close to the Alsace. This is the reason why it is also known as tarte flambée. Furthermore it is the easiest way to have an amazingly quick dinner on the table and still enjoy a freshly made dish.

You only need about 15 minutes to prepare, basically the time your oven needs to heat up to about 250°C (480°F), plus 15-20 minutes to bake.

Ingredients for the dough

  • 250g / 8.8oz flour
  • 2 tablespoons oil
  • 125ml / 1/2 cup water
  • pinch of salt

My favorite topping for Swabian PizzaSchwäbische Flammkuchen

  • 3-5 green onions
  • 1 package of cut smoked salmon
  • 1 cup of sour cream
  • salt and pepper

Classic Topping for Schwäbische Flammkuchen

  • 2 onions cut in half rings
  • 100g / 3.5oz bacon
  • 1 cup of crème double, 1 cup sour cream mixed
  • salt and pepper
  • chive to add on top after baking

The Schwäbische Flammkuchen is a great alternative to fatty pizza. If you like even less calories replace sour cream by quark.
Add all ingredients for the dough in a bowl and roll it nicely and thin. Add your desired topping; whether it is sour cream with salmon or bacon, tinned pears with goat cheese and thyme… anything could go. The only things you shouldn’t use are chopped (tinned) tomatoes and cheese on top. If you’re doing that, you’re getting too close to our Italian neighbors’ pizza.

Whatever you decide, bake your swabian Flammkuchen for about 15-20 minutes and enjoy with a glass of white wine.

By Juli

For you, if you would like to come to Germany or find out more about the country ... this blog is written about my home, because despite all the love I have for traveling to far away countries, home is where your heart is.
So, let me show you my country.

2 replies on “Swabian Pizza / Schwäbische Flammkuchen”

Hey Johnny,
I haven’t been writing for a while, but promise to get back to it. If you have any desires, what should be tested / recommended, I’ll be glad to be of help!

Leave a Reply

Your email address will not be published. Required fields are marked *