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Grilled Pizza (Flammkuchen) with Potato, Red Onion, and Gouda Cheese

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A grilled Flammkuchen-style pizza featuring potato, red onion, crème fraîche, and young Gouda.
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Prep Time 40 minutes
Cook Time 25 minutes
Rising Time 3 hours
Total Time 4 hours 5 minutes
Servings: 2
Course: Main Course
Cuisine: Alsatian, German
Ingredients Equipment Method Notes

Ingredients
  

Dough (For two pizzas)
  • 400 g flour I used whole wheat flour for this recipe, but have also used white flour, type 500
  • 20 g fresh yeast ½ square or one package dry yeast
  • 3 Tbsp olive oil
  • 1 tsp salt
  • Just under 1 cup lukewarm water
Pizza Toppings
  • 1 400 g can crushed or whole tomatoes enough to layer pizza bottom; freeze the rest
  • Oregano flakes
  • Shredded young Gouda cheese QB (or cheese of your choice)
  • 1 pre-boiled potato sliced
  • 1 red onion sliced
  • Crème fraîche (optional)
  • Salt pepper QB

Equipment

  • 1 Pizza Stone
  • Baking Paper
  • 1 Baking Sheet

Method
 

  1. Preboil the potato for approximately 20 minutes. Rinse with cold water and set aside to dry.
  2. Whizz together the crushed tomatoes, oregano, and a pinch of salt to form a sauce.
  3. To prepare the dough, mix the ingredients in a bowl and knead by hand or with a mixer until a ball is formed. I use our KitchenAid and mix it with the dough hook on the 6-speed setting for about 5 minutes. It seems strange not to proof the yeast, but I’ve been making this recipe for years without that step, based on Sarah’s original recipe.
  4. Place the dough in a bowl, cover with a damp tea towel, and set somewhere warm to rise. (I drizzle the leftover olive oil from the spoon on top of the dough and rub it in before placing it in the bowl.) If making this during cooler seasons, I will preheat the oven at a low setting and turn it off before placing the bowl inside. It usually takes around two hours to rise, but it's best to leave it as long as possible.
  5. Rip off a piece of baking paper the size of your pizza dough and place it on a baking sheet. Roll the dough into a circular or rectangular form (depending on your stone). Set aside to let it rise again.
  6. Place the pizza stone on the BBQ grill. After lighting the grill, put all burners on high until the grill reaches 500°F (260°C), then turn them all down to low. The stone should be ready in about 15 minutes after going to low.
  7. While the pizza stone is heating, it’s time to assemble the pizza. Start by spreading the tomato sauce on the pizza crust near the outside edge (QB).
  8. Layer with the grated cheese, sliced potato, and red onion. Grind fresh salt and pepper on top.
  9. Once the stone is heated, place the pizza, with the baking sheet, on top of the stone. When the dough is baked enough, lift it with a wide metal spatula and slide it out of the baking pan (about 5 minutes in).
  10. Continue to grill the pizza until it forms a nice char on the bottom.
  11. Slide the baking sheet back under the pizza and continue to bake until the cheese is bubbling and the top is a lovely brown colour (approx. another five minutes).
  12. Remove from the grill and cool slightly before slicing. Dollop crème fraiche on top if using.

Notes

  1. Freeze one of the doughs if not making two pizzas. When ready to use, thaw the dough, roll it out, and let it rise again.
  2. Store the leftover tomato sauce in the fridge for a few days, or freeze it for your next pizza or pasta dish.
  3. For oven baking, preheat your oven to 500°F (260°C) with the stone inside for about an hour. Add the pizza with the baking paper on top, then remove the paper when you can lift the dough with a metal spatula. Allow the bottom to char and the top to bake, approximately 10 minutes.
  4. Leftover pizza reheats beautifully in an air fryer at 165°C (325°F) for approximately 5 minutes, maintaining its crispy crust without burning the top. Do not reheat pizza in the microwave! Eat it cold instead.

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