Jeff in Halifax wrote:I am pretty sure I'd like to make a flammekuche, so favourite recipes for one are most appreciated - I am allergic to shellfish.
Jeff, maybe I'm pursuing a non-sequitur here, but I've never heard of a <i>flammenkuchen</i> with shellfish. It's a "pizza" topped with onion, egg and bacon, and it's bodalicious if not entirely healthful.
Here's a recipe I posted in the <I>Wine Advisor FoodLetter</i> some time back, not long after a visit to Alsace. It's my own invention, but created with the memories fresh in mind. It assumes you have pizza dough or a crust ready to go:
1/2 cup sour cream (I used a "light" version to save calories, but would avoid the no-fat variety)
6 strips cooked bacon
1 large red onion, sliced into thin rings
salt and pepper
1. Stir the egg with a fork until it's slightly frothy, and stir it in to the sour cream. Spread it on the pizza dough.
2. Cover with the sliced onions and sprinkle on the bacon, crumbled into small bits.
3. Bake. Note that this variation, because of the cream, requires a different approach to avoid scorching: Put the pizza in a COLD oven, set the heat to 300F (150C) and cook for 15 minutes; then increase heat to 400F (200C) and cook for another 15 minutes or until the crust edge is golden brown. Keep an eye on it as it may not need that much time.