Flammkuchen with Mushrooms and Bacon

First, prepare the dough. Mix flour with a teaspoon of salt in a large bowl. Melt the lard in a small pot, then add the mineral water and warm it slightly. Add the lukewarm mixture to the flour and knead for about 5 minutes until a smooth, non-sticky dough forms. 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 a very short time, mushrooms and bacon must be cut into very thin slices. Preheat the oven to maximum heat (approx. 250 °C) and heat the baking sheet in the oven as well, so that the base becomes particularly crispy.

Divide the dough into two portions and roll out very thinly on a floured surface. Place the flatbreads on baking paper. Spread each flatbread with a mixture of sour cream and cream cheese, leaving a small border. Season with a pinch of salt and pepper, then top with the mushroom slices and bacon.