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

20 minutes

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

For the dough: Add tepid water and vegetable oil to sifted plain flour and salt.
Mix together to form dough and knead for 3 minutes.
Divide into 10 and roll out very thinly into large ovals
Lay out individually on large lined gastro trays.
For the toppings: In a non-stick pan add vegetable oil and fry ‘The Vegetarian Butcher’ What the Cluck' chunks until golden, set aside.
Spread crème fraiche on the flammkuchen sheet but keep about 1cm clear from the edge.
Steam Spinach for about 30 seconds, squeeze to release excess water, season and divide between flammkuchen.
Top with ‘The Vegetarian Butcher’ What the Cluck, spinach, orange cherry tomatoes and red onion.
Finish it off with torn pieces of mozzarella cheese and smoked paprika.
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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