Flammkuchen mit Pilzen und Lauch (Flammkuchen with Mushrooms and Leek)

Preheat your oven to its highest setting (220-250°C / 425-475°F) with a baking stone or baking sheet inside. Slice mushrooms and thin rings of leek. Sauté mushrooms in a little olive oil until lightly browned, then add leek and cook for 2-3 minutes until slightly softened. Season with salt and pepper.

Unroll the Flammkuchen dough (or roll out pizza dough very thinly) on a piece of parchment paper. Spread the crème fraîche evenly over the dough, leaving a small border free at the edges.

Distribute the sautéed mushrooms and leek evenly over the crème fraîche. If using, sprinkle fresh thyme leaves over the toppings. Season lightly with salt and freshly ground black pepper.

Carefully transfer the Flammkuchen with its parchment paper to the hot oven. Bake for 10-15 minutes, or until the edges are golden brown and crispy, and the toppings are cooked. Slice and serve hot.