My Flämechüeche (fam-Chüeche ?)

 This is my take on a kind of Alsatian pizza dish (minus tomatoes) called Flämechüeche, which is made with bacon on top. As we sometimes eat fish but usually no meat, I came up with an alternative topping, smoked salmon. The rest, the crème fraîche and the pecorino romano, which is reminiscent of pizza pugliese, came about  because the combination of onions and something with an acidic flavour (usually lemon juice) goes well with smoked fish.

If you have the dough ready, this is a really quick dish.

What you need

• 150 ml crème fraîche
• 80-90 g coarsely grated pecorino romano
• 1 larghish onion (about 120g), chopped or sliced
• 2+ cloves of garlic, pressed
• if necessary a little salt, pepper, perhaps some cheese mix or cajun spice for a bit of punch
• 500 g Italian-style bread (recipe below; also check out the remarks)
• 200 g smoked salmon cut into strips (Alternatively use the same amount of smoked bacon).

What you do

1. Mix all ingredients, the crème fraîche, the pecorino, the onion and the garlic and season if necessary.
2. Roll out 500 g dough to about 35 x 45 cm.
3. 
4. Spread the cheese etc. mix evenly all the way out to the edges of the dough. (If using bacon, about 200g, put it on now.) 
5. Bake in a preheated oven at 200° until the topping is lightly browned.
6. Take out and cover with the strips of salmon, then serve immediately.

Italian-style bread (can be used for pizza or bread rolls)

1 kg flour (See below)

1 tblsp sea salt

4 tblsp olive oil

1 cube fresh yest (42 gr)

ca 450 ml warm water.

For the bread I usually use about half spelt and half flour but it is also possible to use all wheat or all spelt. The amount of liquid differs because spelt absorbs liquid differently from wheat. Although I prefer whole meal most of the time, this bread becomes lighter if you use white flour.

The recipe makes about 3 pounds of dough. What I do not use up right away I usually cut into lumps of 250 g, flatten a bit and freeze with a piece of baking paper between the flattened lumps to prevent the dough from sticking together. This defrosts in next to no time and works great for a quick pizza or a quick F(l)amechueche...