Anchovy Flammkuchen

Name: Anchovy Flammkuchen
Yield: 2 to 4 servings
Cuisine: British
Ingredients: <Base>; 1 heaped cup Plain Flour OR Bread Flour *about 1 & 1/4 cups; 1 teaspoon Baking Powder *optional, I didn’t add it today; 1/2 teaspoon Salt; 1/2 cup Warm Water; 1 tablespoon Olive Oil *OR Vegetable Oil; <Topping>; 100 g Sour Cream; 50 g Anchovette (Anchovy Spread) *I used Peck’s Anchovette; 1/2 Onion *finely chopped; 8 Anchovy Fillets *drained and chopped; Freshly Ground Black Pepper; Fresh Dill

Hiroko Liston @hirokoliston

Melbourne, Australia

‘German people would never make this,’ my daughter said to me when I was making this. The fishy and salty Anchovy on Flammkuchen? Why not? I love Anchovy on Pizza, so I added it to the German version of Pizza. This is absolutely delicious!

Hiroko Liston @hirokoliston

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Ingredients

2 to 4 servings

<Base>
1heaped cup Plain Flour OR Bread Flour *about 1 & 1/4 cups
1 teaspoonBaking Powder *optional, I didn’t add it today
1/2 teaspoonSalt
1/2 cupWarm Water
1 tablespoonOlive Oil *OR Vegetable Oil
100 gSour Cream
50 gAnchovette (Anchovy Spread) *I used Peck’s Anchovette
1/2Onion *finely chopped
8Anchovy Fillets *drained and chopped
Freshly Ground Black Pepper
Fresh Dill

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Steps

1

Combine Flour and Salt in a bowl. Add Warm Water and Olive Oil. Mix until a dough comes together. Knead, adding more flour if required, until smooth and elastic.
2

Divide the dough into 2 portions if you prefer. (Today I made 1 large Flammkuchen.) Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
3

Mix Sour Cream and Anchovette (Anchovy Spread), spread on the base, scatter chopped Onion and Anchovy Fillets evenly.
4

Bake in a hot oven over 200℃ until nicely browned and edges are crispy. Today I baked it at 240℃ for 8 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.
5

Sprinkle with ground Pepper and scatter fresh Dill leaves over.