Flammkuchen, otherwise known as a tarte flambée or “flame cake,” is a Franco-German favorite, though which country 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. When the dough came out crisp, the ovens were ready to use (and with a topping of crème fraîche, the bakers were ready for a snack). Flammkuchen is now claimed by and enjoyed in both countries, and both make their own mouthwatering versions. 

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. Traditionally, this pie has a thin, crispy base that’s denser than regular pizza dough, and this version honors its flame-cooked roots and humble ingredients with crème fraîche, bacon lardons and onions. This pie is rich, tangy and sharp, and after a few bites, we’re sure you’ll be saying danke (or merci) for this fiery pizza goodness.