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There were two huge themes in the food industry that made their way to pizza menus in 2020, both offering a hybrid of innovation. First was international flavors and ingredients meshed with traditionally American fare, leading to creations unlike what we’ve seen before. Further, the LloydPans team saw a yearning for comfort in pizza lovers’ options, but with a blend of traditional with a new spin. With that, we bring you — say it three times fast if you dare — the flammkuchen.
If you are not familiar with this term, your first thought may be, “This sounds German,” and you would be correct. Flammkuchen is German pizza that translates to “flame cake.” Other names translate to “pie baked in the flames,” and not unlike our traditional stateside pizza, it is baked in a wood fire oven. Its origins harken from around the French-German border, and the basic idea is a thin dough rolled in either rectangle or oval shaped and covered with fromage blanc or crème fraîche, thin-sliced onions and lardons.
A couple of years ago, flammkuchen made its way to the Vancouver Christmas Market, and one of the vendors told CBCNews that the pizza is arguably older (dating back to the 4th century) than the Italian version. “(It) is so old that it comes from a time when there were hardly any tomatoes in Europe. So, rather than using tomato sauce for its base, the flammkuchen uses crème fraîche, a type of sour cream.”
Have you added flammkuchen to your menus yet? Of course eateries in New York City and Washington D.C. have taken it on. If you’re feeling German inspiration this holiday season and beyond, don’t forget your LloydPans pizza pans to help your customers say ja to flammkuchen.
