I am living on an island when its 25 degree at Xmas so no wonder I was dreaming about those nice, cold German Xmas markets, the wine AND the Flammkuchen! You can call it pizza bianca or tarte flambée but the key here is the sour cream, the onion and the bacon. 

For the dough you will need only flour, salt and water. Nothing else. For the dough I use simple flour but for the dusting and rolling i use whole wheat flour, which makes it more rustic. There are variations with yeast and milk and potato in the dough but I prefer this simple and therefore crispy type of Flammkuchen. You mix the flour with the salt and add as much water as it takes to make a very firm dough that is difficult to roll out. Then its perfect! You can use your noodle machine, makes it easier. Roll the dough untill it is very very thin. Turn on your oven and use the maximum heat without ventilation.

Arrange the sour cream, the bacon, the red onion and some red peppers on top and put the Flammkuchen in the oven for about 12-15 minutes, depending on the thickness and the toppings. You can use salami or tomato or whatever you feel like.

Its an easy and very fast variation when you dont have time to make pizza or just have unexpected guest. Serve it with a rosé and forget about cutlery, just use your hands :-) Bon appetit!