Originally an Alsatian recipe, "Flammkuchen" began its tour de force into fast food carts and restaurants rather recently. The dough can be held for up to two weeks in the fridge and is easily made so this is something to have at home just in case hunger strikes.
- Combine all dough ingredients and knead until no longer sticky. Add some more flour if this can not be achieved within 5 minutes of manual kneading. Set aside and let rest for at least 30 minutes, better an hour.
- Brown onions with finely diced pork belly and taste (pork belly and bacon are usually salty) before seasoning to taste.
- When pork belly is soft and onions are translucent add tomatoes and simmer for five minutes.
- Reduce heat and add creme fraiche to sauce, remove from heat and let stand while dough rests.
- Pre-heat oven to 400°F
- Roll out dough on a floured surface as thinly as possible, transfer onto baking sheet, add sauce.
- Bake at 400°F for 20 minutes or until crunchy.