Swabian Pizza
Submitted by wlu
A traditional Swabian flatbread (Flämmkuchen-style) topped with sour cream, scallions, chives, egg, and nutmeg on yeasted dough. Baked until golden and dotted with butter before serving. Germany’s cozy answer to pizza night.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minBefore there was Neapolitan pizza, the Swabians in southern Germany were stretching yeasted dough into thin rounds and loading them up with good stuff from the pantry.
This version, sometimes called a Wähe, keeps the topping simple and honest: chopped scallions and chives mixed with egg, sour cream, and a warm hit of nutmeg, spread across hand-stretched rounds of soft yeast dough.
Bake until the edges puff and the top turns golden, then dot with butter while it’s still screaming hot.
It’s rustic, satisfying, and proof that you don’t need mozzarella to make something worth gathering around.
Kitchen Tips
- Stretch the dough thinner in the center and leave the edges a bit thicker. This creates a natural rim that holds the topping in place.
- Don’t overwork the dough when shaping. Gentle hands give you a tender crust; aggressive rolling makes it tough.
- Serve immediately. The butter melts into the hot topping and that first bite, with the soft dough and creamy onion filling, is the whole point.
Ingredients
Directions
Dough:
Mix a regular yeast dough and shape it into small circles, 4½ to 6 inches in diameter.
Then stretch these circles, from the center towards the edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim.
Finely chop the onion and chives, mix with the egg and sour cream.
Stir in the nutmeg and salt.
Fill the center of the ‘Waehe’ with this mixture.
Bake at moderate heat until yellow.
Remove from oven, dot with butter, and serve piping hot.
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