Alright, I’m a bad blogger. I can’t tell you how many people have contacted me wanting to know what is going on, why I’m not blogging more often, and even a few who were concerned about my well being. Well…okay, not a lot of people, but more than I expected. I’m not going to offer up any excuses other than it has been me not being very motivated. I promise I’ll try to do better.
Not long ago I had a craving for something pizza-like, big surprise I know, me being the king of pizza delivery. What was surprising is that I didn’t exactly want pizza. Yes, I even shocked myself. I wanted something crispy, and chewy, savory and loaded with carbs. Something with a lot of flavor, just like pizza. Then I remembered a German dish that I had had before, Zwiebelkuchen, kind of a cross between a quiche and a pizza. Yes, I know, it sounds strange, but stay with me for a minute. Zwiebelkuchen come in many different forms from thick and eggy to thin and crispy with just a thin layer of custard to hold everything together…just like the cheese on a pizza. Made with lots of sauteed onions, and usually some kind of pork, this dish packs a wallop in the flavor category, and although a little time consuming (you make a yeast dough that needs to rise) it’s pretty simple. Serve it like you would a quiche, with a side salad for a light lunch, cut it into smaller pieces and serve as an appetizer or cut it into large wedges like I do and eat it as you would pizza.
This recipe makes a more pizza-like Zwiebelkuchen as opposed to the thicker, deeper quiche style.
Zwiebelkuchen (German Onion Tart)
1 package active, dried, yeast
2 tsp. sugar
1 1/2 tsp. salt
3 cups All purpose flour
1 Tbl. butter
1 cup water, warm
6 slices Bacon, chopped (preferably thick cut)
2 mdium onions, sliced
1/4 tsp. Caraway seed
1/2 tsp salt
Black pepper, freshly ground
1 each Egg
1 each Egg yolk
1cup sour cream
2 Tbl. milk (optional)
Combine the yeast with sugar, salt and 1/2 cup flour in a bowll. Blend in the butter and warm water and mix to combine. Add enough of the remaining flour flour to make a soft dough (you will need most of it) then turn this onto a lightly-floured work surface and knead for 5 minutes, or until smooth and elastic. Place in a greased bowl, turn to coat then cover and set aside to rise in a warm place for about 30-45 minutes.
After this time, pat the dough into a lightly-greased, 12 inch pizza pan or a jelly roll pan. Cover and set aside as you prepare the filling.
Place bacon in large, preheated skillet and cook until crisp then remove with a slotted spoon and set aside. Using the remaining bacon fat, saute the onions until tender but not browned. Add the caraway then remove from the pan and sprinkle over the dough. Top with the crispy bacon. Bake at 400°F for about 20 minutes.
Meanwhile, mix the egg, the egg yolk and the sour cream together. This will give a custard that you can spoon on top, leaving areas devoid of custard, which is how I like it. If you want something a bit more uniform add the milk to the egg mixture and pour over the onions, spreading it out to cover completely. Sprinkle with freshly ground black pepper. Bake 10-12 minutes longer, or until the top is golden brown and the sour cream mixture has set. Serve warm or room temperature, sliced into wedges.