“Flammkuchen” Mini Pizzas are small yeast pastries similar to the white pizza that I presented to you a few months ago.
In this recipe, we use a mixture of creme fraiche, garlic as well as mushrooms & onions as a topping. The mushrooms are fried before baking & seasoned with thyme & paprika powder. Have fun baking!
Cooked/Baked today: Mini Pizzas with Mushrooms & Onions
Difficulty: Easy – Medium
Preparation Time: 1 hour & 30 minutes
Category: Main Dishes, German Cuisine, Pizza Recipes, Flatbread Recipes, Recipes with Mushrooms
Our Recipe rating:
Ingredients for 4 pizzas:
…for pizza dough:
- 300 grams flour
- 150 milliliters water
- 25 milliliters olive oil
- ½ teaspoon each of salt & sugar
- ¼ cube fresh yeast (about 10 grams)
…for pizza topping:
- 500 grams brown mushrooms
- 200 grams creme fraiche or heavy sour cream
- 1 large onion
- 1 clove garlic
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- Salt & pepper
- Oil for frying
- Parsley for garnish
Required kitchen gadgets, helper & preparations:
- Tall conatiner for yeast water mixture
- Mixing bowl
- Kitchen machine or mixer
- Kitchen towel
- Baking tray + baking paper
- Bowl for garlic cream
- Large frying pan
…for mini pizzas with mushrooms & onions:
Crumble ¼ cube of yeast into a tall container, add ½ teaspoon of sugar and 150 milliliters of lukewarm water & stir everything with a whisk or a fork until the yeast and sugar have completely dissolved. Then put the yeast-water mixture together with 300 grams of flour, a good dash of olive oil & ½ teaspoon of salt in a mixing bowl & knead with your hands or a food processor for about 4 – 5 minutes to a smooth dough.
Then cut the dough into 4 pieces of equal size, form each into a small ball & then roll into small flatbreads with a rolling pin on a lightly floured work surface. Place the flatbreads well apart on a baking sheet lined with baking paper & let them rest in a warm place covered with a kitchen towel for about 30 minutes.
Preheat the oven to 200°C (top/bottom heat) in good time. Peel the garlic & press with a garlic press. Put 200 grams of crème fraiche, the pressed clove of garlic & a good pinch of salt and pepper in a bowl & stir, then set aside. Then peel off an onion and cut into strips. Clean and slice the mushrooms.
Heat a large pan with a dash of oil, add onions & mushrooms to the pan & sauté for 3 – 4 minutes, turning occasionally. As soon as the mushrooms start to lose water, add 1 teaspoon each of thyme and paprika (sweet), and season with a good pinch of salt and pepper. Stir in the spices and remove the mushroom and onion mixture from the heat.
After the resting time, spread the flatbreads with crème fraiche & top with the mushroom onion mixture, then bake in the preheated oven for 15 – 20 minutes until golden brown. Finally, garnish the mini pizzas with chopped parsley and serve. Happy baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):