Pear Flammkuchen

Ingredients

• 400 g spelt flour (+ 2 tbsp for working)
• 1 tsp salt
• 1 pinch sugar
• 7 g dry yeast
• 2 pears
• 200 g crème fraîche
• 1 egg yolk
• 60 g grated Bergkäse cheese
• Salt
• Pepper (freshly ground)
• 100 g Mozzarella
• 100 g wine cheese
• 0.5 bunch chives, cut into 10 g rolls

Instructions

1. 1.

   Mix the spelt flour with dry yeast, salt and sugar for the dough. Knead with about 250 ml lukewarm water to a medium firm dough and cover it in a warm place for about 45 minutes until doubled in volume.

2. 2.

   Preheat the oven with a baking tray to 250 °C (fan‑forced 200 °C; gas: highest level 4 or 5). Knead the dough again, divide into four portions. Roll each portion out long and thin on a floured surface and place on parchment paper.

3. 3.

   Peel, halve, core and slice the pears. Whisk together the crème fraîche, egg yolk and cheese, season with salt and pepper, then spread onto the flatbreads. Slice the drained mozzarella into rounds and arrange over the pears. Thinly slice the wine cheese and lay on top.

4. 4.

   Using the parchment paper, transfer the flatbreads to the hot tray and bake in the preheated oven for about 12 minutes until golden brown. Wash, dry and cut the chives into rolls. Sprinkle the pear flammkuchen with chives before serving.