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!