Riesling trocken

Ingredients

• 1 packageFlammkuchen dough (refrigerated section)
• 150 gSchmand (or sour cream)
• 100 gdiced bacon
• 1 piecered onion
• 0,5 bunchchives
• 1 pinchsalt
• 1 pinchpepper

Preparation

1. 1Preheat the oven to 220°C (428°F) top/bottom heat.
2. 2Roll out the Flammkuchen dough directly on the parchment paper on a baking sheet.
3. 3Stir the Schmand until smooth, season with salt and pepper, and spread evenly over the dough.
4. 4Slice the onion into thin rings and distribute them evenly over the Schmand along with the bacon bits.
5. 5Place the baking sheet in the oven and bake for approximately 10 to 12 minutes until the dough is crispy and golden brown.
6. 6Sprinkle the finished Flammkuchen with freshly chopped chives and cut into sticks about 3 cm wide.