Baden Datschkuchen, also called Black Forest pizza

Ingredients for 4 servings:

• 500 g wheat flour type 1050
• 25 g fresh yeast
• 100 ml water, lukewarm
• 1 tsp salt
• Flour for working
• 100 g onion(s), finely chopped
• 2 cups sour cream or sour cream or crème fraîche
• 100 g smoked bacon, cut into thin strips
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

simple, also vegetarian possible

For the dough, add the crushed yeast to the lukewarm water and stir. Knead the liquid into the flour and add the salt. Depending on the absorbency of the flour, use 100–125 ml of lukewarm water. Then divide the dough into four pieces and dust with flour. Let the dough rise for about two hours, or if you’re in a hurry, let it rest in the oven at 30°C for 30 minutes. For the topping, spread sour cream, crème fraîche, or sour cream on the flatbreads and season with salt, pepper, and nutmeg. Sprinkle the very finely chopped onions on top. They can also be sautéed in butter beforehand. Arrange the bacon strips on top and bake the flatbreads in a preheated oven at high heat (about 250°C) for about 10 minutes. It tastes best when still warm. The Badischer Datschkuchen is a flatbread topped with cream, bacon, and onions. It is also called Baden pizza or Black Forest pizza. It can also be prepared without bacon or with herbs, making it a vegetarian alternative. It used to be made by rural women in the Black Forest from leftover dough when baking bread. Even today, it tastes best when baked in a wood-fired oven.