Prep 15 mins
Cook 15 mins
This is a modern(relatively speaking) version of a Medieval Germanic recipe. While living in Germany, I first tried these unusual cold pizza-style open face sandwiches at a fair in Bonn while celebrating the "Rhine in Flames." Clara12 has a recipe posted on Recipezaar for homemade Krauterfladenbrot Krauterfladenbrot ,the herbed flatbreads used as the "crust" in this recipe(which I have tried and used in this recipe successfully). You may also use any herb flecked soft, doughy flatbread that you have available - they should be rounds the size of a pita bread. Heck - you could probably get away with using an uncut pita(in which case use the whole pita as your crust for each -don't split) if that's all you have available - I'd go for honey wheat flavor, if so. Please try to use sweet onions in this as regular onions can be a little too strong - you will be eating the onions raw, so it is up to you how much oniony sharpness you prefer. Try to cut the onions as wafer thin as possible and then into slivers. Please use real bacon and fresh herbs - although there is a brand(Hormel) of real bacon that comes precrumbled in a bottle that may use(not Bacon Bits). Measurements are estimates - season these to your liking. Cook time is chilling time for the onion sauce - there is no actual cooking involved.
- 2 german krauterfladenbrot rounds flat bread or 2 other soft round herb flavored flat bread (such as a pita bread)
- 3⁄4 cup creme fraiche or 3⁄4 cup sour cream
- 1 cup white onion, slivers (preferably sweet onion)
- 1 teaspoon apple cider vinegar, approximately
- salt, to taste
- pepper, to taste
- 1 pinch granulated sugar, to taste
- 1 cup shredded white cheese, to taste (such as Swiss or Gouda, or a mixture)
- 4 tablespoons crumbled crisp cooked bacon, approximately
- 4 tablespoons finely chopped fresh parsley, approximately
- 1 1⁄2 cups canned mushroom slices (drained) or 1 1⁄2 cups cooked corn (cold) or 1 1⁄2 cups chopped ham, chunks approximately
- Mix together creme fraiche and slivered onions well and season to taste with salt (about 2 shakes), pepper (about 8 shakes), and apple cider vinegar- using an ordinary eating teaspoon to measure the vinegar.
- Add a small pinch of sugar to taste- just a small amount- you don't want this to be a sweet dish.
- Chill 10 minutes while you prepare the bread and get out your toppings.
- Try to have your Kraeuterfladbrot slightly warm (freshly baked and slightly cooled is best)- and split them horizontally (like an English Muffin would be cut)- into 2 flat rounds each (NOTE: If using pita rounds, then don't split them - use a whole pita per serving).
- Spread each of the 4 rounds with an equal portion of the creamy onion mixture- you might not need it all (cover like a pizza sauce).
- Sprinkle each pizza with shredded cheese evenly, to taste.
- Sprinkle mushrooms, corn or diced ham over the top, to taste (these would not be mixed, but you know- it's your kitchen- if you want to combine several toppings, go for it).
- Sprinkle with bacon rather heavily, to taste- about a Tbsp on top of each.
- Sprinkle with fresh chopped parsley, trying to get a small mound of it in the center.
- Serve immediately- these are not heated.
I was lucky enough this past Saturday to come across freshly baked wheat/herb pita bread at my grocery store,which was wonderful with this little "pizza!" I used lots of bacon and added some sauteed mushrooms that I had left over from dinner the night before. I used my mandoline to get the onions as thin as possible and the sauce was killer! Loved it Heather! Thank you!
I really liked this. I did use a sweet onion and I couldn't tell that I was eating raw onion. I am not a fan of Swiss cheese but I do like it with this. I think that in future I am going to try to substitute Greek yogurt for the sour cream just so that I can make it more often.