Flammkuchen

I recently read this NY Times article about a German deli/cafe opening up two locations in lower Manhattan.  Then a Gothamist article highlighted their Flammkuchen (which they oddly translate into "Flaming Pie."  I think Flame cake is probably the better translation)  Evidently, they used to be baked within stone hearths.  Blokey and I had the pleasure of eating too much Flammkuchen on our trip to Germany two years ago, during a short Rhine Valley wine tour.  So of course, I became obsessed with making some Flammkuchen ourselves.  (Training up into Manhattan to wait in line is not my idea of a fun Saturday evening).
I found a few recipes online but they mostly require some pork product.  (I had my Flammkuchen with Speck, which is a German ham).  Since Blokey is veggie, we relied on mushrooms, black olives, and red onions to do the trick.  I think I may have a new favorite.  They're not greasy, so I can see making a few of these in advance as casual food to bring to a party.

Flammkuchen

Dough:
2 c. of whole wheat flour
1 1/2 c. of white flour
2 1/4 teas of instant yeast* (one package)
1 1/2 c. of water
2 Tbs of olive oil
1 1/4 teaspoon of salt

Mix everything together and knead for about 6 minutes.  Cover with a wet tea towel.  Set aside for 30 minutes (FK typically has a crispy, not fluffy crust).

Toppings
-1/2 of creme fraise (which we didn't have.  I mixed together sour cream and lowfat plain yogurt. I've read that whipping cream plus 2 tbs of buttermilk mixed in the night before is a DIY creme fraise).
- 2 - 8 oz containers of cremini mushrooms (or your favorite), cleaned and sliced
1/2 red onion, very thinly sliced
6 oz. (usually a standard can) of black olives, drained and thinly sliced
3 cloves of garlic, minced
6 oz. of mild white cheese (usually a Swiss is good) grated
olive oil
flour for rolling
parchment paper

Pre-heat the oven as high as it goes (mine is about 550' F)
You can skip this first step, but I like to to saute the 'shrooms with olive oil and garlic prior to everything else.
Divide the dough into 4 equal pieces.  Using the flour, roll out into thin, long crusts (thinner than most thin crust pizzas.  Not quite a cracker).  Place one crust on the parchment paper.
Spread the creme fraise onto the crust.  Arrange 1/4 of the mushrooms, olives, and onions on top.  Sprinkle small handful of the cheese sparingly (this is no NY slice!) over the toppings.
Bake for 10-12 minutes, until the cheese is bubbly and browned.
Serve with a green salad.  (If you're in the party spirit- some Rhine valley wine!) The onions add a really nice crunch and sweetness, so please don't leave them out (even Blokey, who doesn't like to eat onions, agreed that they made the Flammkuchen even more).

Writing break!

I am finally done with a second paper for a conference that is coming up. I can't wait to see my buddies from graduate school (the presentations make me nervous, so I just won't think about them today).
When I write, the process takes over my life. I dream about my arguments. I get snippy, achey, tired, and easy frustrated. I feel stupid and question my life choices. It's during these times that I should make an effort to take care of me, but it doesn't always happen. "Exercise" goes to the wayside, and I often don't cook. I eat, but I don't even take proper meals. Bad professor!

where non-genius stuff happens

Last night, I was almost done, and I realized that I needed to cook. Blokey has been patient and kind, as usual, reading drafts and discussing my ideas with me along the way (it's been a long way). So I made one of his favorites: homemade pizza (he prefer's Lou Malnati's over mine, but I can forgive him for his Chicago prejudices) with salad.

Arugula salad pizza

For the dough, I used this recipe: the bread without a timer . I didn't useit all, so I have about 1/3 of the dough in the fridge, for a snack later.

Additional ingredients:
Fresh mozzerella (I got mine from Fairway)
Pecorino Romano (also from UWS Fairway)
Coarse ground corn meal


For the Sauce:
1 28 oz. can of chopped tomatoes
about 3/4 teaspoon of salt (but careful with this, my tomatoes weren't salted)
butter
2 cloves of garlic chopped
1 smaller onion, diced
dried basil
pepper
a pinch of cayenne

Method:
Saute the onions in the butter over medium heat until it is softer (2-3 minutes). Add the garlic. Stir. After another 4-5 minutes (everything should be golden brown), add the tomatoes. Now add another Tablespoon of butter (you know you want to). Simmer with the lid over lower heat for about 10-15 minutes. Add pepper, cayenne and dried basil to taste (fresh would be better, but it's February)

Preheat the over as hot as it will possibly go (Broil for us. Our heat was down last night so it was welcome).
Pull off a chunk about 1/3 of the dough from bread and rolled it out, then stretch it by hand to desired thickness/thinness. I made it thicker than usual, because Blokey likes it thicker (damn you, Chicago culture).
Sprinkle the bottom of your cookie sheet (ideally a baking stone). Place the streched out dough on top. Add sauce and cheese (we went heavier on the mozzerella, because the percorino was quite strong) and other toppings if you have them around.

Bake for about 10-12 minutes, but keep a close eye on it. When the edges are golden and the cheese is bubbly, it should be done.

While it's baking, whip up the salad:

4 oz. of arugula or other mixed greens
dressing:
1/2 Tbs of dijon
1 Tbs of olive oil
1 clove of garlic chopped
juice of half a lemon
splash of apple cider vinegar
salt, peper and oregano to taste.

Whisk up the ingredients for the dressing then pour over the salad.

When it's done, place the salad on top of the pizza and eat. Somehow the fresh arugula and drsesing on the fatty, carby goodness is a great combination.