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For the dough:

  • Plain flour 625 g
  • Salt 5 g
  • Water 375 ml
  • Vegetable oil 50 ml

For the toppings:

To bake:

  • Vegetable oil 25 ml
  1. 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.
  2. 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.
  3. To bake:

    • Brush edges with oil and bake in oven at 220c for about 4-6 minutes until crispy and nicely coloured.