Flammkuchen with Mushrooms and Bacon | Crispy Delight

First, prepare the dough. Mix the flour with most of the salt in a bowl. Melt the lard in a small pot and add the mineral water to warm it slightly. Add the lukewarm mixture to the flour and knead the dough vigorously for about 5 minutes until it is smooth and no longer sticky. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

Meanwhile, prepare the topping. Since the Flammkuchen is baked for a very short time, all ingredients – especially the mushrooms – must be cut into wafer-thin, almost transparent slices. Also, finely slice the bacon.

Preheat the oven to maximum heat (approx. 250 °C). Leave the baking tray in the oven so it gets really hot – this will make the base extra crispy.