Flammkuchen with Paprika and Olives

Ingredients

• 500 g wheat flour type 1700
• 1 tsp salt
• 21 g yeast (0.5 cube)
• 2 red bell peppers
• 2 mild red pepperoni
• 1 onion
• 1 Garlic clove
• 200 g Sour Cream
• 1 tbsp Lemon Juice
• Pepper
• 100 g chorizo
• 150 g black olives (pitted)
• 100 g Serrano ham

Instructions

1. 1.

   Mix the flour with salt in a bowl, dissolve the yeast in about 200 ml lukewarm water. Pour the yeast mixture into the flour and knead with a hand mixer until smooth. Add more flour or water if needed. Knead by hand, shape into a ball, place in the bowl, cover and let rise in a warm spot for about 1 hour.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes. Cut flesh into strips. Wash the pepperoni, remove stem, slice lengthwise, deseed and cut into rings. Peel garlic and press into sour cream. Season with lemon juice, salt and pepper. Slice chorizo. Drain olives.

3. 3.

   Divide dough into four pieces and roll on a floured surface into long flat discs. Spread thinly with sour cream and scatter some onion over it. Top with chorizo, paprika strips, pepperoni rings and olives. Bake in preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for about 15 minutes until edges are crisp.

4. 4.

   Meanwhile tear Serrano ham into small pieces. Let the Flammkuchen cool briefly after baking, top with ham and serve immediately.