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What the Cluck Flammkuchen
Originating from Alsace and Germany. A very thin unleavened pizza with creme fraiche instead
of a tomato base. The Vegetarian Butcher What the Cluck creates an amazing meaty flavour
- 0 Minute
- 10 Servings
Ingredients
- 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
Preparation
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For the dough: Add tepid water and vegetable oil to sifted plain flour and salt.
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Mix together to form dough and knead for 3 minutes.
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Divide into 10 and roll out very thinly into large ovals
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Lay out individually on large lined gastro trays.
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For the toppings: In a non-stick pan add vegetable oil and fry ‘The Vegetarian Butcher’ What the Cluck' chunks until golden, set aside.
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Spread crème fraiche on the flammkuchen sheet but keep about 1cm clear from the edge.
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Steam Spinach for about 30 seconds, squeeze to release excess water, season and divide between flammkuchen.
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Top with ‘The Vegetarian Butcher’ What the Cluck, spinach, orange cherry tomatoes and red onion.
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Finish it off with torn pieces of mozzarella cheese and smoked paprika.
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To bake: Brush edges with oil and bake in oven at 220c for about 4-6 minutes until crispy and nicely coloured.
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A few of the classic home comforts, reimagined. after all that’s what great cooking is all about, right? Putting your own spin on traditional favourites like a hearty spaghetti Bolognese. With our succulent vegetarian meat range, you’ll be willingly biting off more than you can chew. Go on, give these beauties a bash.
