Pancetta-Flammkuchen with Sauerkraut

Ingredients

• 10 g fresh yeast
• 350 g flour
• Salt
• flour (for working)
• 200 g white cabbage
• 1 onion
• 2 tbsp Rapeseed oil
• 1 tsp freshly chopped thyme
• Salt
• black pepper (from the mill)
• 200 g sauerkraut (canned)
• 200 g crème fraîche
• 100 g pancetta
• thyme sprig (for garnish)

Instructions

1. 1.

   Dissolve the yeast in about 175 ml lukewarm water, knead with the flour and 1 tsp salt into a smooth dough until it releases from the bowl. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Remove outer leaves of the white cabbage and cut into strips. Peel and dice the onion. Heat oil in a hot pan and sauté the onion with the cabbage for 5-7 minutes over medium heat; the cabbage should remain quite firm. Season with thyme, salt, and pepper, then remove from heat. Drain and squeeze out excess liquid from the sauerkraut.

3. 3.

   Preheat the oven to 220°C fan-forced. Line two baking trays with parchment paper.

4. 4.

   Knead the yeast dough on a floured surface, divide into 6-8 pieces, and roll each into thin flatbreads. Place on the prepared trays.

5. 5.

   Season crème fraîche with a little salt and pepper. Spread onto each dough, leaving a narrow edge free. Cut pancetta into small pieces. Top the flatbreads with sauerkraut, white cabbage-onion mixture, and pancetta. Bake in the oven for 10-15 minutes until golden brown and crisp.

6. 6.

   Remove from trays, garnish with thyme sprigs, cut into portions, and serve.