I obviously love making pizza and playing around with different recipes and flavour combinations.
It’s from this Flammeküeche recipe that white top pizzas were created, simply because my wife isn’t a big fan of tomato based pizzas and you have to try and keep the wife happy!
Red top is traditional tomato base and the white top recipe is a 50/50 mix of full fat creme fraiche and natural yoghurt with seasoning and a handful of freshly chopped coriander.
At demonstrations I always cook both and the majority of people prefer the white top – so give it a try and tell me what you think.
Flammeküeche is Alsatian and is basically a thin-crust pizza that should be made with crème fraîche, sliced onions and smoked lardons. I made the thinest dough I could (great fun throwing it around), added my white top with dirty cooked onions, baby leeks, mozzarella, parmasan and goat’s cheese.