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Flammkuchen, which literally translates from German as “flame cake,” became popular in the 1960s at the beginning of the pizza craze. You will find variations of it in much of Europe. With both a thinner crust and topping layer than a typical pizza, it is perfect served with a generous side salad for lunch or a light supper.




  • 1 C (125 g) flour
  • ¼ tsp (5 g) salt
  • 3-4 tsp (13-18 g) olive oil
  • ⅓ C (89 ml) water


  • 2 T (15 g) sour cream
  • ½ red onion, thinly sliced
  • ½ C (70 g) firm farmer’s cheese or Monterey Jack cheese, grated
  • 2 slices prosciutto, chopped


Preheat oven to 475°F (260°C). Combine flour and salt in a bowl; stir in oil and water until mixture begins to stick together. Knead well until dough forms. Let dough rest 30 minutes. Divide into 2; dust a piece of parchment paper with flour and roll out to ⅛ inch (3 mm) thick; repeat with remaining dough. Transfer dough and parchment to baking sheets. Spread dough with sour cream, sprinkle with cheese, onion and prosciutto. Bake until golden brown, about 5 minutes.

  • Prep time: 42 minutes.
  • Cook time: 4-5 minutes.
  • Makes 4 servings.