Flammkuchen with Mushrooms & Bacon

First, prepare the dough. Mix the flour with approx. 5g salt in a large 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, clean the mushrooms (button mushrooms and porcini mushrooms) and cut them into wafer-thin, almost transparent slices. Prepare the bacon as well. Since the Flammkuchen bakes for only a very short time, it is important that all ingredients are very finely sliced.

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.