Crispy crust topped with lemony crème fraîche and smoky, charred vegetables makes a delicious meal or party appetizer.
Preheat oven to 500F.
Mix together flour, water, salt and olive oil in a large bowl until a dough begins to form.
Place the dough onto a lightly floured surface and knead until it is soft and smooth, about 3-5 min.
Set the dough aside and cover it with a towel while the toppings are prepared.
Combine the crème fraîche and lemon zest in a bowl and stir to combine. Set aside.
Add 1 tbsp olive oil to a cast iron pan. Turn the heat up to high.
Add the drained artichokes, cut side down, turning every few minutes until the sides are charred. Transfer to a plate.
Add the scallions, cut side down, and char. Transfer to the plate.
Roll the dough out into a very thin, large rectangle. Transfer the dough onto a large sheet pan that has been lined with parchment paper.
Spread the creme fraiche onto the rolled dough making sure to leave a small border for the crust.
Sprinkle half the mozzarella cheese over the top.
Evenly spread the artichokes and scallions over the top and then add the remainder of the cheese.
Bake for 12-15 minutes or until the crust is golden and blistered and the cheese is melted.
Top with toasted pine nuts, raw scallion slices, and fresh parsley.
Enjoy immediately. Add salt and pepper to taste or red pepper flakes for some heat.
Oven times vary, please adjust accordingly and watch for that crispy, golden crust.
The dough recipe only requires 4 ingredients and is quick to whip up. If you’re not up for the homemade dough, try experimenting with a Flammuchen-inspired pizza by using store bought dough, puff pastry, and even tortillas.