Flammkuchen

Directions

1. 1
   Mix the dough ingredients together.
2. 2
   Divide into two and roll each out as thinly and widely as possible to make the Flammkuchen base.
3. 3
   (Make sure it will still fit in your oven.)
4. 4
   Oil two baking sheets and place one under each pastry base.
5. 5
   Finely chop the garlic and mix with the ricotta and sour cream, in a blender if you want to make it really smooth.
6. 6
   Season and spread half of the mixture on to each pastry base.
7. 7
   Cut the onion in half, and finely slice each half into crescent moons.
8. 8
   Put in a heavily oiled pan and let them soften over a low heat.
9. 9
   Chop the ten rashers (slices) of bacon into thin matchsticks and add to the onion pan until they are semi-cooked, and the onions are caramelizing a little.
10. 10
    Spread half of the onion and bacon mixture onto each Flammkuche and bake on the middle shelf of the oven at 220 degrees C (430 F) for fifteen minutes, turning halfway if necessary.
11. 11
    Its ready once the toppings are slightly browned.
12. 12
    Serve, and eat with a knife and fork unless you feel like you can balance that paper-thin crust on your fingers.