Flammkuchen Recipe

Proof yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir and let sit until foamy, about 5–8 minutes.

In a large bowl or stand mixer, whisk together flour and salt. Make a well and add the yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead by hand on a lightly floured surface or with a dough hook for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Punch down the dough and divide into 2 equal portions for two thin Flammkuchen (about 9–10" each) or keep whole for one large. Let rest 10 minutes before shaping.

While the dough rises, make the dill yogurt cream. In a bowl combine Greek yogurt and sour cream until smooth.

Stir in chopped dill, grated garlic, lemon juice, salt, and pepper. Taste and adjust seasoning. Chill in the refrigerator. This sauce should be spread thinly on the shaped dough before baking.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating; otherwise use a baking sheet turned upside down.

Prepare mushrooms: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook undisturbed for 2 minutes to brown, then add the thinly sliced onion and minced garlic. Sauté until mushrooms release liquid and it evaporates and onions become translucent, about 5–7 minutes.

Season mushrooms and onions with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool slightly.

Divide rested dough portion and roll or stretch each piece on a lightly floured surface into a very thin rectangle or oval, roughly 9–12" long and about 1/8" thick. Transfer to a piece of parchment for easy transfer to the oven.

Spread a thin, even layer (about 3–4 tablespoons) of the dill yogurt cream over the dough, leaving a 1/4" border around the edges. The cream should be thin—Flammkuchen traditionally has a sparse topping.

Scatter the sautéed mushroom and onion mixture evenly over the cream. Crumble the goat cheese into small chunks and distribute over the top, leaving some open spots so the dough can crisp.

If baking two small Flammkuchen, repeat for the second. Use the parchment to slide the flammkuchen onto the preheated stone or inverted baking sheet. Bake until edges are blistered and crisp and cheese is warmed, 8–12 minutes depending on thickness and oven. Rotate halfway for even browning.

Remove the Flammkuchen from the oven and transfer to a cutting board. Immediately top with 1 cup arugula per flammkuchen (or divide if making two), drizzle with 1/2 tsp balsamic vinegar and 1/2 tsp extra-virgin olive oil, and sprinkle with flaky sea salt to taste (about 1/8–1/4 tsp total).

Let rest 1–2 minutes to allow the arugula to wilt slightly, then slice into pieces and serve warm. Leftover dollops of dill yogurt cream can be served on the side.