Ingredients
For the dough:
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Plain flour 625 g
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Salt 5 g
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Water 375 ml
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Vegetable oil 50 ml
For the toppings:
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orange tomato 300 g
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Spinach 300 g
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Mozzarella Ball 400 g
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Red onions 250 g
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Creme Fraiche 300 ml
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Smoked paprika 15 g
To bake:
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Vegetable oil 25 ml
Preparation
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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.
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For the toppings:
- In a non-stick pan add vegetable oil and fry ‘The Vegetarian Butcher’ NoChicken 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’ NoChicken, spinach, orange cherry tomatoes and red onion.
- 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.
