What the Cluck Flammkuchen

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


  • 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


  • 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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