This last week I have been digging through our blog archives trying to make them more user-friendly. In this tinkering fest, I stumbled upon this post about Kevin competing in a recipe contest with his German Pancake Pizza. The recipe was kind of buried in the post and with how good it is, it really deserves its own special page…so without further ado here it is!
This recipe is a twist on a classic German Pancake (also known as a Dutch Baby). It is denser and more stable to handle slicing and in hand eating. We really love it with a pesto sauce and the queso sauce but a red sauce would also work if you are going for a more traditional pizza type experience.
Roasting the tomatoes and kale really brings out their flavor and with the prosciutto, it really is a simple but fantastically flavorful combination. Plus it’s a great way to use up half a dozen eggs in one go! This is always a plus when you start to get bombarded with eggs from your chickens or ducks.
If you are on a gluten-free diet this recipe is also easily adapted with a simple flour substitution. If you have gluten-free oat flour that would be my first choice to try on this recipe!
Give it a try and let us know what combinations you come up with in the comments!
Kevin’s German Pancake Pizza
For the Crust:
- 6 eggs
- 1 cup milk
- 1 cup flour
- 5 tbs. butter
- Pinch of salt
- A few ounces of prosciutto
- 1/4 of a large onion sliced thin and halved
- 4 or 5 small vine tomatoes
- 1/4 cup of shredded, Italian 4 cheese mix
- 3 or 4 Kale leaves
- Small jar of Basil Pesto or home made Queso
For the Homemade Queso:
- 1 tbs. butter
- 1 cup shredded Italian 4 cheese mix
- 3/4 cup sour cream
- 1 tsp. corn starch
- 1 tbs. crushed red pepper
For the Crust:
- Preheat oven to 450 degrees. Place a ten inch skillet or equivalent baking dish inside.
- Wisk eggs, milk, salt, and flour (added slowly) until the batter is frothy.
- Once the oven and pan are preheated, remove pan from the oven and melt the 5 tbs. of butter by spreading around with a rubber spatula. Pour the batter in the pan and quickly move the pan back into the oven.
- Turn the oven down to 425 degrees and set timer for 20 minutes.
For the Toppings:
- Cut onions and Prosciutto into pieces and lightly pan fry with a little olive oil (prosciutto is thin and does not need much time in the pan so add the onions first). Put a lid on the pan and move it to the back of the stove top.
- Slice tomatoes into halves. Chop Kale into small squares. Oil a small cookie sheet and place tomatoes on one side and the kale on the other. Lightly salt if desired and place in oven 10 minutes before the crust is done.You may want to adjust the amount of time you roast the Kale depending on your oven. Also, you can try pan frying the tomatoes. It takes a bit more time, but I liked the end result better.
- If you are using pesto as your pizza sauce, you are done prepping until the pancake crust is done and the toppings are added. I did a half and half pizza and used Queso as the sauce on one half.
For the Queso Sauce:
- Over medium heat, melt butter and add sour cream. Whisk together and allow to come to a simmer. Once simmering stir in corn starch, then stir in cheese and pepper. Keep stirring occasionally until the sauce is thick and bubbling. Remove from heat.
- The pancake crust will come out of the oven puffed up, but it will quickly deflate. Spread the pesto and or Queso sauce on crust. If you are using pesto, sprinkle the cheese next. Add the onions and prosciutto. Remove the tomatoes and Kale from the oven and distribute the tomatoes and finally the crispy Kale over the pizza.
- Slice and serve.