Preheat the oven to 250 °C (top and bottom heat). Preheat the baking tray on the bottom shelf of the oven.
Place the dough on baking paper and brush generously with crème fraîche. Spread the spring onion, Bettine pearls and serrano ham on top and bake in the bottom of the oven for around 8-10 minutes until crisp and cooked.
Remove the flammkuchen from the oven, place the fig slices on top and sprinkle with parsley.
Chicory variant: Fry the chicory slices in a frying pan with a little butter until soft. Remove any hard stumps and place the slices on the flammkuchen.