My Little Recipe Book
Best Lemon Recipes
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Seriously! Lavash. Why didn’t I think of that? A few years ago, while developing recipes for The Bonne Femme Cookbook, I wrote a post on how the Alsatian Tarte (Tarte Flambée) in my book was giving me fits, because I couldn’t get that cracker-like crust right in my oven without heating it to 550°, which I didn’t feel comfortable telling people to do. So, your solution is BRILLIANT. Crackerlike crust without burning down the house. And without having to make the crust yourself.
Guess who’s going to go buy some lavash today…..
Wini, you have made my day. I can’t imagine teaching you anything, but if I did I am so pleased.
Flammkuchen made with Lavash. Perfect. Love it.
Susan, I am so happy you stopped by. I have been wanting to make this for the longest time and all my leftovers just said Flammkuchen. 🙂
How lovely. I’m thinking a salad and a glass of wine and voila, dinner.
Sam
I will definitely have salad and wine the next time. I got so caught up in making it I forgot the accoutrements.:) Thanks for stopping by.
Ooh la lah, your pizza made from lavash is such a great idea, Madonna! Also, I never heard of cutting the ends off of bacon to keep it from curling…great tip! I must make some creme fraiche and use more shallots, too. I had a big old onion that went bad on me and had to throw it away.
Kitty, It has taken me a long time to learn to cook real food in small portions. Shallots are just your size. TJs has little packages for around a dollar, please buy some and let me know your thoughts. Use the tiny ones for salad dressing and the bigger ones for a pizza hack. As always, glad to hear from you.
M.
It sounds perfect, I will have to try the lavash for a crust, and all your other helpful tips Madonna. This is my favorite kind of food, divine!
Jenna, be sure to drain the bacon and shallots or it will be too much fat. I hope you will make my version – it is so easy.
This brings back some wonderful memories from my time in Alsace…flammeküeche! Thanks for the reminder, Madonna! Hugs…Debbie
Debbie, this was so easy, I hope you will make it again.
This took me back – and I will definitely make a version of this when I get home from this latest work trip. When we lived on the German side of the Rhine, across from Strasbourg, we enjoyed Flammenkuchen every fall, but it is a long time since I made it. You had my mouth watering!!
I hope you will give it a try. I thought it a quick version of a classic. Thank you so much for stopping by.
You’re making me so hungry! This sounds wonderful. I love a thin crusted pizza – it gives me more calories for the good toppings! You always have so many good tips Ms. Lemon!
Chris, the pairing of shallots and bacon will make you forget about the calories.
Oh this looks so good and I appreciate your tip about cutting the ends off of bacon.
I would love for you to share this gem of a post on Thoughts of Home on Thursday.
Thanks for the invitation. See you Thursday
Most of us don’t use shallots nearly often enough. I sure don’t! They have wonderful flavor, don’t they? Anyway, this is such a terrific looking pizza. Love the topping! Thanks so much.
I was really happy to discover shallots. This pizza hack would work well with one of your cocktails.:)
Love pizza..I must make my own CF then..:) I needed some 2 weeks ago and of course none..
Shallots? Always a great idea..we love them..and you don’t need to store a big half of an onion:)
Crème fraîche is a wonderful thing to have on hand for savory or sweet. My problem is in the planning. It makes its self if I can just remember to think ahead.
I thought I had left a comment here when I first visited a few days ago but the Creme Fraiche link led me down an internet worm hole 🙂 Thanks so much for the link and I can’t wait to try making my own creme fraiche! Your pizzas looks so good to. I really enjoy lavash also but the store that used to carry them no longer does. I need to hunt some down and try making a crispy crust pizza.
I call it down the rabbit hole myself. I got my lavash from Trader Joes, but try an international market if you have one. I hope you will make the crème fraîche, it is luscious. Be sure not to use intra-pasteurized cream – it will not set up.
I think Lavish is very rich cheese correct? Funny when I look it up it does not give a definition, but recipes for cheese sandwiches. Your recipe looks so good. I am going to try it if I can find Lavish cheese.
Lin, lavash is a flat bread. It is almost like a flour tortilla, but like 9×13 long. You can find it at Trader Joes or at an International Market. When you bake it, it is crisp and cracker-like. You can also use it for wraps or smeared with herb cream cheese and ham you can roll it and cut it into one inch size and serve as an appetizer or an after school snack. It is very versatile. Thanks for stopping by.
It’s all mixed..and resting..Thank you..The CF I mean:)