Ingredients
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2 german krauterfladenbrot rounds flat bread or 2 other soft round herb flavored flat bread (such as a pita bread)
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3/4 cup creme fraiche or 3/4 cup sour cream
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1 cup white onion, slivers (preferably sweet onion)
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1 teaspoon apple cider vinegar, approximately
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salt, to taste
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pepper, to taste
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1 pinch granulated sugar, to taste
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1 cup shredded white cheese, to taste (such as Swiss or Gouda, or a mixture)
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4 tablespoons crumbled crisp cooked bacon, approximately
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4 tablespoons finely chopped fresh parsley, approximately
Instructions
- Mix together creme fraiche and slivered onions well and season to taste with salt (about 2 shakes), pepper (about 8 shakes), and apple cider vinegar- using an ordinary eating teaspoon to measure the vinegar.
- Add a small pinch of sugar to taste- just a small amount- you don't want this to be a sweet dish.
- Chill 10 minutes while you prepare the bread and get out your toppings.
- Try to have your Kraeuterfladbrot slightly warm (freshly baked and slightly cooled is best)- and split them horizontally (like an English Muffin would be cut)- into 2 flat rounds each (NOTE: If using pita rounds, then don't split them - use a whole pita per serving).
- Spread each of the 4 rounds with an equal portion of the creamy onion mixture- you might not need it all (cover like a pizza sauce).
- Sprinkle each pizza with shredded cheese evenly, to taste.
- Sprinkle mushrooms, corn or diced ham over the top, to taste (these would not be mixed, but you know- it's your kitchen- if you want to combine several toppings, go for it).
- Sprinkle with bacon rather heavily, to taste- about a Tbsp on top of each.
- Sprinkle with fresh chopped parsley, trying to get a small mound of it in the center.
- Serve immediately- these are not heated.