- 2 Flammkuchen
- 600 g pumpkin
- 300 g feta
- 30 g mealworms
- 200 g schmand/sour cream
- Salt and pepper
- Preheat the oven to 220 degrees
- Cut the feta in small pieces
- Prepare two baking trays with a flammkuchen each
- Spread the sour cream over the flammkuchen as the base
- Top with the pumpkin, feta and mealworms and sprinkle with salt and pepper
- Let the oven do the work for about 15 minutes
The perfect flammkuchen is like a back-to-basic pizza: a thin and crispy bottom, with a thin layer a white or red base and only a few but awesome toppings. For those that go wild with their pizzas and add toppings that do not belong on pizza such as chocolate, strawberries, curry or hot dogs, the flammkuchen is THE perfect dish to get both feet on the ground again. After all, topped with too much base and toppings, it does not become crispy and it simply does not work.
One of our favorite variations is the original sour cream base (okay, the actual original is crème fraîche) topped with pumpkin, feta and some mealworms. And that's all there is to it. The tenderness and softness of the pumpkin and feta are amazing and together with not just the crispiness of the dough but also the mealworms, the texture is simply perfect.
The pumpkin can be fresh of course, but we have an even better and easier option: frozen cubed pumpkin. Ready to go and already sliced in perfect cubes, there is literally no work to this recipe left but putting it in the oven. Usually, we prefer fresh over frozen of course but for this recipe it simply does the job. Have a fresh pumpkin after all? Make sure to wash and boil the pumpkin first, because the roasting of 15 minutes will not be enough for fresh pumpkin to be tender.
Spread a thin layer of base on top of the flammkuchen, add the toppings to it, and spice it with some salt and pepper. Then have the oven do the work for about 15 mintues (or as long as your flammkuchen package tells you) and dig in!