Flammekueche a la Spud | Potato Pizza with Rosemary

Flammekueche a la Spud | Potato Pizza with Rosemary

Next, in the series of flatbread, I have a fusion dish from the Alsace region called the flammekueche (flatbread pizza). The original dish is not a fusion, meaning flammekueche is a thinly rolled bread dough spread with crème fraîche, onion, and bacon and traditionally baked in wood-fired ovens. However, the recipe I referred was a fusion by including spud or the potato. In fact, when I checked around, there is an Italian version of Potato Pizza / Pizza con Patate that's traditional.

I stuck to this recipe as it's easier to do and not bother about proofing the dough. The dough used is a regular one with just salt and olive oil and rolled out thin. 

Depending on the region, this dish can be called Flammekueche, Flàmmeküeche, Flàmmaküacha or Flammekuechle in Alsatian, Flammkuche in Lorraine Franconian, Flammkuchen in German, which means "flame cake", or in French tarte flambée, which translates as "pie baked in the flames." Contrary to what the direct translation would suggest, tarte flambée is not usually flambéed, but cooked in a wood-fire oven. Source Wiki

I am giving the original recipe as such, though I made with 1 cup flour and got an 8*8 square pizza.

Flammekueche a la Spud | Potato Flammekueche with Rosemary


  • 300g plain flour
  • 3 tbsps olive oil
  • 120ml warm water
  • 2 medium potatoes (about 400g)
  • 1 small onion (about 100g)
  • 3 tbsps olive oil
  • 25g parmesan grated
Read the whole recipe on Spice your Life