Teewurst Flatbread Pizza

Teewurst Flatbread Pizza

Recipes with Teewurst

A thin, crispy flatbread (Flammkuchen-style) topped with Teewurst after baking, not before. The base gets crème fraîche, caramelized onions, and a trip through a hot oven. The Teewurst goes on while the flatbread is still warm, melting into the surface without cooking through. The contrast between the hot, crispy base and the cool, smoky sausage spread is the whole trick.

Prep Time

15 min

Cook Time

12 min

Servings

2

Difficulty

Medium

Ingredients

  • 1 sheet ready-made pizza or flatbread dough
  • 100g crème fraîche
  • 80g Teewurst
  • 1 large onion, thinly sliced
  • 1 tbsp butter
  • 1 tsp sugar
  • Salt and pepper
  • Fresh chives for garnish

Steps

1

Preheat oven to 230°C. Cook the sliced onion in butter with a pinch of sugar over medium heat for 10 minutes until golden and soft.

2

Roll or stretch the dough thin on a baking sheet. Spread crème fraîche over the surface, leaving a 1cm border. Season with salt and pepper.

3

Scatter the caramelized onions over the crème fraîche. Bake 10-12 minutes until the edges are crisp and dark.

4

Remove from oven. Immediately dollop small spoonfuls of Teewurst across the surface and spread gently with the back of a spoon. The residual heat will soften the Teewurst. Cut into pieces and scatter chives on top.

Tips

Do not put the Teewurst in the oven. The fat will render out and the texture will turn greasy. The point is to spread it on the hot base and let the warmth do the work. Feine Teewurst spreads more easily for this.