A German variation on pizza using, any or a combination of, spiced crème fraiche, greek yogurt or fromage frait as the base instead of tomato sauce. Classical version toppings are sautéed onions, bacon and cheese. Picture below I used onion, mushrooms, chorizo and cheese. You can spice your crème fraiche with herbs salt and pepper, nutmeg is common. Dough is made the usual way with fiberflour, adding salt, yeast and water in ratios of 2%, 3% and 75% of the amount of flour respectively. Mix, knead, divide into 80-120 g dough balls depending on your preference (100g rolled thin makes a 20-25 cm flat bread) let the dough balls rise for an hour, roll out and top with crème fraiche, onions, bacon, cheese and whatever you please but not too much as more toppings give a less crispy result. Slide carefully onto a very hot pizza stone or use a pizza tray. If your oven can reach 250 C fan these are usually done in 4 minutes so keep an eye after your 4 minute timer goes off. In a pizza oven they would be cooked in 60-90 seconds.