Flammkuchen with cherry tomatoes and red onions

• 250g all-purpose flour
• 30 ml vegetable oil
• 125ml lukewarm water
• 2 ml salt
• 200g crème fraîche
• 100g pancetta or smoked bacon lardons
• 1 medium red onion, thinly sliced into rings
• 10-12 cherry tomatoes, halved
• Freshly cracked black pepper
• 5 ml dried oregano

1. In a large bowl, combine the flour, salt, vegetable oil, and lukewarm water. Knead the mixture for about 5-8 minutes until you have a smooth, elastic dough.
2. Shape the dough into a ball, cover with a clean kitchen towel, and let it rest at room temperature for 30 minutes.
3. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
4. Divide the dough into two equal portions. On a floured surface, roll each portion out as thin as possible (nearly translucent) into an oval or rectangular shape.
5. Place the rolled dough onto a piece of parchment paper.
6. Spread a generous layer of crème fraîche over the dough, leaving a small border around the edges.
7. Scatter the pancetta, red onion rings, and halved cherry tomatoes evenly across the top. Season with black pepper and dried oregano.
8. Slide the parchment paper onto the hot baking sheet or pizza stone. Bake for 10-12 minutes until the edges are golden brown and very crispy.
9. Ensure the pancetta is fully cooked and the crust is firm before removing from the oven. Serve immediately while hot.

Serve hot on a wooden board, sliced into squares or wedges. It pairs perfectly with a cold glass of lager or a dry white Riesling.