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Grilled Strasburg Pizza Recipe

60 Min
2 Min

Flammkueche, Alsatian or Strasburg pizza, comes in endless varieties. Otto prefers the classic Alsatian pizza with fluffy sour cream, aromatic spring onion and salty smoked bacon. No cheese, no playing around. Baked on Otto’s Pizza Stone, the Flammkueche crust becomes crispy brown, while the radiant burners toast the toppings from above. Délicieuse!

Ingredients for four people

Ingredients for 4 grilled Flammkueche
  • 2 Cups flour
  • 3 Tbs. olive oil
  • 1 Egg yolk
  • 0.4 Cups water
  • 2 Cups chopped spring onion
  • 1 ¾ Cups sour cream
  • 8 Oz smoked bacon
  • Salt
  • Pepper


The Strasburg pizza, as we know it today, was invented in the 19th century. Back then, it served the purpose of testing the temperature of the oven before baking bread. To do so, a thinly rolled out piece of bread dough was placed in the oven. If it darkened too quickly, then the bread oven was still too warm. If it took too long, then the bread oven needed more heating. It got the name Flammkueche, or “flame cake”, because it was put into the oven when the flames were still burning.

At some point, somebody came up with the idea to put some toppings on this dough before putting it in the oven. Bacon and onions were widely available products at the time, and they also could be kept for a long time. When and how the sour cream was added is not known. Either way, this is the story of the invention of the Strasburg pizza.

The rule “wine from a region goes with food from a region” applies to Alsatian pizza as well. Otto recommends a fruity Riesling, because it complements the salty Flammkueche perfectly. That way, your Strasburg pizza is even tastier!

flammkueche, strasburg pizza, homemade pizza dough


Make the Flammkueche dough yourself

Put flour, water, egg yolk, a pinch of salt and 2 tbs. olive oil in a bowl and stir until you have a smooth, cohesive dough. Take the dough out of the bowl, shape it into a ball and cover it with the remaining olive oil. This way, the dough will be easier to roll out later. Cover the dough ball with plastic wrap and let it rest for 30 minutes.


Prepare the toppings

Wash spring onion, remove roots and cut into thin rings. Cut smoked bacon into strips. Season sour cream with some salt and pepper.


Portion the Strasburg pizza dough

Take the dough out of the foil and split it into 4 equally sized portions. Roll them out on a floured surface, so you have four pies.


Top the Flammkueche pizza

Distribute the sour cream evenly on the Alsatian pizza base and add the amount of spring onion rings and smoked bacon you like.


Grilling Strasburg pizza on Otto’s Pizza Stone

For the grilled Flammkueche, preheat Otto’s Pizza Stone on the Otto Grill onto about 750°F for five minutes. Avoid preheating the stone for a longer time, because you risk heat accumulation under the infrared burners. Put the burners on the lowest level and use the Pizza Peel to slide the Strasburg pizza onto the Pizza Stone. Grill the Flammkueche for 1½ to 2 minutes on Meat-O-Meter 5 until the base is golden brown and crispy.


Serve the Flammkueche

Take the Strasburg pizza out of the Otto Grill and season it with salt and pepper to taste. Et voilà: ready to serve!

You want to make Flammkueche on the Otto Grill? Then get Otto’s Pizza Set now!

And now: enjoy!


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