Grilled Flammkuchen (AKA German Pizza)
Recipe by Nancy Radke, Gahanna, Franklin
First place, 3205, Class No. 1, 2016 | Baking Temperature:375 to 400 Degrees | Baking Time:20-25 minutes | Yield: 4 personal pizzas
- •1 Lb. Schmidt’s Bulk Bratwurst
- 1 cup sour cream
- •1 teaspoon agave syrup
- •1/8 teaspoon nutmeg
- •1 red onion – peeled & sliced thin
- •2 packages naan flatbed – 2 pack (8.80oz each)
- •1/2 cup sauerkraut – well drained
- •1 1/2 cups freshly grated Swiss cheese
- •olive oil
•Preheat grill to 375 to 400 degrees. Cook bratwurst in cast iron skillet on the grill until throughly cooked and no longer pink – about 8 to 10 minutes; stir often to break up the mean small crumbles. Remove cooked meat from skillet with slotted spoon and place in bowl lined with paper towels to drain. Keep warm.
•While meat is cooking, mix together sour cream, syrup and nutmeg in a small bowl; keep cool until ready to use later.
•Place onion slices into same cast iron skillet to cook remaining fat until tender, about 5 minutes. Stir often so onions cook evenly. Remove from skillet with slotted spoon and place in bowl lined with paper towels to drain. Set aside.
•Brush one side of each flatbread with olive oil place oiled side down directly onto grill to brown slightly – about 3 to 5 minutes. Brush top of each flatbread with olive oil; use tongs and turn over to brown other side.
•Reduce heat to medium (about 250 to 300 degrees); spread 1/4 cup sour cream mixture over top of each flatbread. Sprinkle each evenly with meat crumbles, onion, sauerkraut and cheese. Close grill lid and turn off heat. Let sit for about 5 minutes or until cheese has melted. Serve.