Grilled Strasburg Pizza Recipe

60 min

2 min

–

4

Ingredients

2 cups flour

3 Tbs. olive oil

1 egg yolk

0.4 cups water

2 cups chopped spring onion

1 ¾ cups sour cream

8 oz. smoked bacon

Salt

Pepper

THE OTTO GRILL

PORK

DIRECT

Flammkueche, Alsatian or Strasburg pizza, comes in endless varieties. Otto prefers the classic Alsatian pizza with fluffy sour cream, aromatic spring onion and salty smoked bacon. No cheese, no playing around. Baked on Otto’s Pizza Stone, the Flammkueche crust becomes crispy brown while the radiant burners toast the toppings from above. Délicieuse!

LET’S GO

PREPARATION

The Strasburg pizza, as we know it today, was invented in the 19th century. Back then, it served the purpose of testing the oven temperature before baking bread. To do so, a thinly rolled out piece of bread dough was placed in the oven. If it darkened too quickly, then the bread oven was too warm. If it took too long, then the bread oven needed more heating. It got its name Flammkueche, or “flame cake”, because it was put into the oven when the flames were still burning.
At some point, somebody came up with the bright idea to add toppings to the dough before putting it into the oven. Bacon and onions were widely available products at the time with a long shelf life and became the epidemy toppings of the Flammkueche bread. At some point, sour cream was thrown into the mix and thus was the invention of the Strasburg pizza.
The rule “regional wine goes bests with regional dishes” is one that applies to the Alsatian pizza as well. Otto recommends a fruity Riesling because it complements the salty Flammkueche perfectly. With this fruity addition, your Strasburg pizza becomes even tastier!

Make the Flammkueche dough yourself

Put flour, water, egg yolk, a pinch of salt and 2 Tbs. olive oil in a bowl and stir until you have a smooth, cohesive dough. Take the dough out of the bowl, shape it into a ball and cover it with the remaining olive oil. This way, the dough will be easier to roll out later. Cover the dough ball with plastic wrap and let it rest for 30 minutes.
Prepare the toppings

Wash spring onion, remove roots and cut into thin rings. Cut smoked bacon into strips. Season the sour cream with some salt and pepper.
Portion the Strasburg pizza dough

Take the dough out of the foil and split it into 4 equally sized portions. Roll them out on a floured surface, so you have four pies.
Top the Flammkueche pizza

Distribute the sour cream evenly on the Alsatian pizza base and add as much of the spring onion rings and smoked bacon as you like.

GRILLING

Grilling Strasburg pizza on Otto’s Pizza Stone

For the grilled Flammkueche, preheat Otto’s Pizza Stone on the Otto Grill to about 750°F for five minutes. Avoid preheating the stone for a longer time because you will risk heat accumulation under the infrared burners. Put the burners on the lowest level and use the Pizza Peel to slide the Strasburg pizza onto the pizza stone. Grill the Flammkueche for 1½ to 2 minutes on Meat-O-Meter 5 until the base is golden brown and crispy.

SERVING