Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 15 2019

American Craft Beer Week - Bemidji Brewing German Blonde - Flammkuchen (German Pizza)

Flammkuchen (pronounced flam-KOOK-en) comes from South Germany and the Alsace region of France (along the southwestern French-German border). Translated ‘flame cake,’ flammkuchen were originally used by bakers to test the temperature of their ovens.

For the Dough
2 c unbleached all-purpose flour
½ tsp salt
½ c water
2 Tbsp olive oil

For the Toppings
1 c crème fraîche or 1 c Greek yogurt, or slightly over 1 c plain yogurt, strained
¼ tsp nutmeg
¼ lb bacon, diced
2 onions, halved and sliced thin
ground black pepper (to top)
Cornmeal (for the pan)

Preheat your oven to 500F. In a large bowl, mix together flour, salt, water, and oil. Mix until a dough begins to form, the turn the dough out onto a lightly floured surface and knead until it is soft and smooth, 3-5 min.

Set the dough aside and cover it with a towel. In a small bowl, mix together crème fraîche and nutmeg. Set aside. In a large sauté pan, sauté bacon over medium high heat, until it is cooked about halfway to crisp, 2-4 minutes. Remove the bacon (keeping the grease in the pan) to a paper towel lined plate. Set aside. Place the sliced onions into the hot bacon grease and sauté over medium heat, stirring occasionally, until caramelized, 10 min.

Remove the pan from the heat. Roll and stretch the dough out into a rectangle, roughly 11x16 inches. Place the dough onto a large baking sheet that has been generously dusted with cornmeal. Spread the crème fraîche mixture over the crust, leaving just a little bare crust border. Distribute the caramelized onions over the crème fraîche, and sprinkle the bacon over the onions.

Finish everything off with a dusting of black pepper. Place the baking sheet with the pizza into the oven and bake for 15-20 minutes, until the pizza is crisp and the edges are starting to darken. Remove from the oven, cut, and serve immediately with some good wine.

Bemidji Brewing German Blonde is straw light in color with hints of gold.  The aroma is herbal with slight notes of honey.  It pairs with fish, burgers, grilled chicken and pizza along with hard and nutty cheeses.

ABV - 5.0%
IBU - 16
Hops - German Saphir, Nugget
Malts - Pilsner, Vienna, Pale Malt, CaraFoam, Honey Malt and Acid Malt