Elsässer Flammkuchen with Spicy Sausage and Onions

Ingredients

• 400 g flour
• 1 packet dry yeast (ca. 7 g)
• 1 tsp salt
• 1 tsp sugar
• flour for dusting
• 300 g paprika sausage
• 2 onions
• 200 g Low-fat quark
• 200 g crème fraîche
• 1 egg yolk
• 1 tsp Dried oregano
• Salt
• pepper (ground)
• 16 green pickled chili peppers (jar)

Instructions

1. 1.

   For the dough, mix flour with yeast, salt and sugar and knead with about 225 ml lukewarm water into a medium‑firm dough until it releases from the bowl. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Preheat the oven with an inserted baking tray to 240°C (bake top and bottom).

3. 3.

   Roll the dough on a lightly floured surface into 4 thin flatbreads and lay them on parchment paper cut to tray size.

4. 4.

   Peel the sausage and slice it thinly. Peel the onions and cut them into narrow slivers.

5. 5.

   Whisk quark with crème fraîche, oregano and egg yolk; season with salt and pepper. Spread onto the dough rounds leaving a border. Top with onions, sausage and chili peppers and bake in the preheated oven for 10‑15 minutes until golden brown.

6. 6.

   Remove the finished Flammkuchen from the oven and serve immediately.