The Vegetarian Butcher NoBacon Flammkuchen
Originating from Alsace and germany. A very thin unleavened pizza with creme fraiche instead of a tomato base. Topped with 'The Vegetarian Butcher' NoBacon smoked lardons.
Vegetarian
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher NoBacon Flammkuchen
−
+
£4.98
For the dough:
Plain flour
/g
625.0 g
0%
Salt
/g
5.0 g
0%
Water
/ml
375.0 ml
0%
Vegetable oil
/ml
50.0 ml
0%
For the toppings:
Thyme
/g
30.0 g
0%
Creme Fraiche
/ml
400.0 ml
0%
Grated Mozzarella
/g
400.0 g
0%
Red onions
/g
300.0 g
0%
The Vegetarian Butcher NoBacon 2kg
/g
400.0 g
0%
To bake:
Vegetable oil
/ml
25.0 ml
0%
/
For the dough:
-
Plain flour 625.0 g
-
Salt 5.0 g
-
Water 375.0 ml
-
Vegetable oil 50.0 ml
For the toppings:
-
Thyme 30.0 g
-
Creme Fraiche 400.0 ml
-
Grated Mozzarella 400.0 g
-
Red onions 300.0 g
To bake:
-
Vegetable oil 25.0 ml
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:
- Spread crème fraiche on the flammkuchen sheet but keep about 1cm clear from the edge.
- Top with 'The Vegetarian Butcher NoBacon smoked lardons.
- Finely sliced red onion rings, mozzarella and chopped picked thyme.
-
To bake:
- Brush edges with oil and bake in oven at 220c for about 4-6 minutes until crispy and nicely coloured.
