Flammkuchen with Ham and Red Onions

First, prepare the dough. Mix flour with 1 tsp salt in a bowl. Melt the lard in a small saucepan 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 ingredients for the topping. Since the Flammkuchen bakes for only a very short time, the onions and ham must be cut into very fine, almost transparent strips or cubes.

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