What the Cluck Flammkuchen

Originating from Alsace and Germany. A very thin unleavened pizza with creme fraiche instead\r\nof a tomato base. The Vegetarian Butcher What the Cluck creates an amazing meaty flavour 


  • 0 Minute
  • 10 Servings
  • 500 g The Vegetarian Butcher What the Cluck
  • 625 g plain flour
  • 5 g salt
  • 375 ml water
  • 75 ml vegetable oil
  • 300 g orange tomato
  • 300 g spinach
  • 400 g mozzarella ball
  • 250 g red onions
  • 15 g smoked paprika
  • 300 ml creme fraiche


  1. For the dough: Add tepid water and vegetable oil to sifted plain flour and salt.

  2. Mix together to form dough and knead for 3 minutes.

  3. Divide into 10 and roll out very thinly into large ovals

  4. Lay out individually on large lined gastro trays.

  5. For the toppings: In a non-stick pan add vegetable oil and fry ‘The Vegetarian Butcher’ What the Cluck' chunks until golden, set aside.

  6. Spread crème fraiche on the flammkuchen sheet but keep about 1cm clear from the edge.

  7. Steam Spinach for about 30 seconds, squeeze to release excess water, season and divide between flammkuchen.

  8. Top with ‘The Vegetarian Butcher’ What the Cluck, spinach, orange cherry tomatoes and red onion.

  9. Finish it off with torn pieces of mozzarella cheese and smoked paprika.

  10. To bake: Brush edges with oil and bake in oven at 220c for about 4-6 minutes until crispy and nicely coloured.

table full of small plate dishes