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Grilled Bacon Onion Cheese Flatbread (Flammkuchen) | Magnolia Days

Grilled Bacon Onion Cheese Flatbread (Flammkuchen)

Grilled Bacon Onion Cheese Flatbread is a twist on traditional Flammkuchen or Tarte flambée by grilling it instead of cooking in a wood-fired oven.
Course Flatbread
Cuisine Italian
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 12 to 16 servings
Author Renee

Ingredients

For the dough:

  • 1 package active dry yeast 1/4 ounce
  • 1/2 teaspoon granulated sugar
  • 1 cup warm water 105° to 110°F
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • Olive oil

For the topping:

  • 2 medium-size red onions sliced into 1/4-inch thick rounds
  • Olive oil
  • Kosher salt and fresh ground pepper
  • 1 cup creme fraiche or sour cream at room temperature
  • 1 cup ricotta cheese at room temperature
  • 12 ounces bacon amount prior to cooking, cooked and chopped

Instructions

For the dough:

  1. Place yeast and sugar in a small bowl. Add water and stir. Let stand until foamy, about 5 minutes.
  2. Place flour and salt in the bowl of a food processor fitted with a dough blade. Pulse about 4 times to combine.
  3. Turn on the processor and slowly pour in yeast mixture. Continue processing until dough forms a ball and cleans the sides of the bowl. Process for an additional minute.
  4. Coat the inside of a large bowl with olive oil. Place dough in the bowl, turning to coat all side of dough with oil.
  5. Cover dough with a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

For the flatbread:

  1. Heat grill to medium-high (about 450° to 500°F).
  2. Place onion slices in a large casserole dish or on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Turn to coat onion with oil (be careful not to separate onion rings).
  3. Place onion slices on grill in a single layer. Close lid and grill for about 3 to 5 minutes, until bottom side has grill marks.
  4. Turn onion slices over. Close lid and grill for another 3 to 5 minutes, until bottom side has grill marks and onions have softened. Place grilled onions in a bowl or casserole dish and cover with foil to keep warm.
  5. Stir creme fraiche and ricotta cheese together in a small bowl.
  6. Punch down dough and divide in half. Roll out each half on a lightly floured surface into a round measuring about 12 inches across.
  7. Place one dough round on a pizza peel (sprinkle pizza peel first with cornmeal for easier sliding of dough).
  8. Use tongs to dip a paper towel into a small bowl of olive oil then brush grates with oil.
  9. Slide dough from pizza peel onto grill grates. Cover and grill for about 2 minutes, until bottom has lightly browned.
  10. Use tongs to remove dough and place upside down on the pizza peel.
  11. Spread half of sauce over dough. Top with half of grilled onions and bacon pieces.
  12. Return flatbread to the grill. Cover and cook about 2 to 3 minutes, until cheese has melted and bottom of crust has browned.
  13. Repeat with remaining dough and toppings.

Recipe Notes

Grilled Bacon Onion Cheese Flatbread is a twist on traditional Flammkuchen or Tarte flambée by grilling it instead of cooking in a wood-fired oven.