WI:Pizza is invented in Germany not in Italy

Actually, you can get curry pizza in Japan http://www.pizza-la.co.jp/Item.aspx?id=0001717&ListId=pizza&H=1 and surprisingly it's pretty good. Japanese pizzas are usually pretty good though :)

iranian ones on the other had are....well.....pretty bad. It's like instead of having sampled one and gotten the recipe, they got the way to make them just by looking at kids drawing of one: you recognise the outline but that's not the way its supposed to taste.
 
Here is a thought, Ethiopian foods are already served on bread (albeit thin bread, based on Teff Flour, which could make the move to wheat flour and thicker bread). Perhaps with a PoD of a colonized Ethiopia.
 
You know not the horror I have seen, young one. For the spaghetti pizza . . . EXISTS!


It's better with pickled red cabbage than sauerkraut, too, IMO.

I have seen worse. A pizza place did push through an advert for their spaghetti hoop and diced frankfurter pizza. HWMBO ordered one "for a laugh", it was vile.

Everything is better with Rotkohl. :D
 
It would be interesting if the dish became popularly associated with Frankfurt, even if it didn't exactly originate from there.

It then becomes a menu item across the Atlantic known as Frankfurt pie (similar to Hamburg beefsteaks) and then evolves into an Americanised dish known as the 'frankfurter'.

Now that would be a nicely confusing and very interesting development.

Maybe in a timeline where Germany hangs on to Alsace, the dish will actually evolve from the flammkuchen and earn the English-language name "strasburger".
 
This thread reminds me of that old line...

Pizza is a lot like sex. It's always good, and when it's great it's fracking fantastic!
 
In Germany, flatbread with a topping seems to have been a mostly Alemannian, Swabian and Franconian thing. A thin crust made from wheat flour and sourdough. Instead of tomato sauce, the base sauce will be sour cream-based.
The simplest set of toppings will probably be thinly sliced onions and/or sautéed leek.

Grated gouda- or gruyere-style cheese will soon become a popular option, whereas the traditional lardons will propably be replaced be other meat. "Schwarzwälder Fladen" might have slices of Black Forest smoked ham, other styles might have Plockwurst or a similar salami-like suasage (but probably not Bratwurst). Apparently, in Alsace, "Forester's style" means no lardons but mushrooms.

Additionally, the sweet version with sourcream, apple slices, sugar and cunnamon plus optional apple brandy will be popular too and propably be the ancestor of other Dessertfladen: In Germany, French crepes are usually offered with sugar, chocolate sauce, almonds, bananas, curacao liqueur, these sound plausible for a "sweet pizza", too.
 
In Germany, flatbread with a topping seems to have been a mostly Alemannian, Swabian and Franconian thing. A thin crust made from wheat flour and sourdough. Instead of tomato sauce, the base sauce will be sour cream-based.
The simplest set of toppings will probably be thinly sliced onions and/or sautéed leek.

Grated gouda- or gruyere-style cheese will soon become a popular option, whereas the traditional lardons will propably be replaced be other meat. "Schwarzwälder Fladen" might have slices of Black Forest smoked ham, other styles might have Plockwurst or a similar salami-like suasage (but probably not Bratwurst). Apparently, in Alsace, "Forester's style" means no lardons but mushrooms.


Gonna be honest with you: does not sound nearly as good as Neapolitan pizza.
 
Gonna be honest with you: does not sound nearly as good as Neapolitan pizza.

Actually, I agree. There is a reason why Flammkuchen is a very regional and seasonal thing even in Germany, while every village with 1500 or more inhabitants has its own pizzeria.
 
In Germany, flatbread with a topping seems to have been a mostly Alemannian, Swabian and Franconian thing. A thin crust made from wheat flour and sourdough. Instead of tomato sauce, the base sauce will be sour cream-based.
The simplest set of toppings will probably be thinly sliced onions and/or sautéed leek.

Grated gouda- or gruyere-style cheese will soon become a popular option, whereas the traditional lardons will propably be replaced be other meat. "Schwarzwälder Fladen" might have slices of Black Forest smoked ham, other styles might have Plockwurst or a similar salami-like suasage (but probably not Bratwurst). Apparently, in Alsace, "Forester's style" means no lardons but mushrooms.

Additionally, the sweet version with sourcream, apple slices, sugar and cunnamon plus optional apple brandy will be popular too and propably be the ancestor of other Dessertfladen: In Germany, French crepes are usually offered with sugar, chocolate sauce, almonds, bananas, curacao liqueur, these sound plausible for a "sweet pizza", too.

Mushrooms would be a good vegetarian option, too. I've had flammkuchen with mushrooms and onions in a sour cream sauce.

Also, to counter the two posts following yours, I personally find flammkuchen to be much, much better than pizza. I've never been a huge fan of pizza, especially with the overload of cheese that goes on the average American pie. I find mozzarella to be a rubbery, stringy, and greasy mess without much taste.
 
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