“Flammkuchen,” otherwise known as a tarte flambée or flame cake, is a Franco-German favourite, though who invented it is hotly contested. Bakers in the Alsace region of northeastern France and southwestern Palatinate region of Germany supposedly tested the heat of their wood-burning ovens with thin pieces of dough topped with crème fraîche. When the dough came out crisp, the ovens were ready to use. Flammkuchen is claimed by and enjoyed in both countries, and both make delicious, mouth-watering versions. 

Traditionally, this pizza has a thin, crispy base that’s denser than regular pizza dough. Ooni ambassador and owner of Finland-based New York-style slice shop Slicemonger, Jukka Salminen (@slicemonger) created this flammkuchen recipe in one of our ovens. Honouring its flame-cooked roots and humble ingredients, including crème fraîche, bacon lardons and onions, this pie is rich, tangy and sharp, and we’re sure you’ll be saying thanks, merci or danke for all this fiery pizza goodness.