Flammkuchen with mushrooms

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And crispy thin bottom with a creamy topping and bacon and mushrooms



 Put the flour in a bowl and add the yeast. Make a well in the center and add the warm water. Knead the dough into a smooth ball and place in the bowl. Cover the bowl with a slightly damp cloth and place it in a reasonably warm place in the house (near the heating, for example). Let rise for 1 hour.

 Preheat the oven to 230 degrees. Fry the bacon slightly crispy in a frying pan and remove the excess fat. Then fry the mushrooms for another minute and then drain on a kitchen paper. Divide the risen dough in half (or quarter is also possible). Roll out a portion of dough thinly on a baking tray lined with baking paper. The thinner the crispier the bottom.

 Mix the crème frache with the sour cream and divide half over the dough. Then add the fried bacon and mushrooms. Cut the onion into thin rings and place on top of the flammkuchen as well. Sprinkle with a pinch of black pepper and place in the oven for about 15 minutes. Then make and bake the other flammkuch as well.

 Tip: in some supermarkets you can also buy ready-made flammkuchen dough from the mer Tante Fanny.

Source: Leukerecepten by leukerecepten-nl.
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