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Rahmfleckerl

Enjoy this German-inspired Rahmfleckerl, a creamy and crispy dish perfect for quick weeknight dinners or special gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough and Base
  • 1 lb pizza dough Opt for thick-cut or artisanal pizza dough if possible.
  • 1 cup sour cream Can be substituted with Greek yogurt for a lighter option.
Toppings
  • 1 onion, thinly sliced
  • 6 slices bacon, diced Use high-quality, thick-cut bacon for better flavor.
  • to taste salt Be cautious as bacon is salty.
  • to taste black pepper
  • as needed chopped chives For garnish, can be substituted with green onions or parsley.

Method
 

Preparation
  1. Preheat the oven to 450°F (230°C) to create a crispy crust.
  2. Dust your counter with flour and roll out the pizza dough into a thin rectangle or circle, about 1/4 inch thick.
  3. Evenly spread the sour cream over the rolled-out dough, leaving a small border around the edges.
  4. Top the sour cream layer with thinly sliced onions and diced bacon, distributing them evenly.
  5. Lightly sprinkle salt and black pepper over the top.
Baking
  1. Place the Rahmfleckerl in the preheated oven and bake for 12-15 minutes, until the edges are golden brown and the bacon is crisp.
Serving
  1. Once out of the oven, sprinkle chopped chives for garnish.
  2. Cut into pieces and serve hot, either as an appetizer or main course.

Notes

Rahmfleckerl can be paired with a green salad for a refreshing contrast. Store leftovers in an airtight container for up to 3 days or freeze for a month. Reheat at 350°F (175°C) for 10 minutes.