The Vegetarian Butcher NoChicken Flammkuchen
Originating from Alsace and Germany. A very thin unleavened pizza with creme fraiche instead of a tomato base. The Vegetarian Butcher NoChicken gives a great 'no meat' version.
Vegetarian
Autumn
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Main courses
Ingredients
The Vegetarian Butcher NoChicken Flammkuchen
−
+
£5.64
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:
orange tomato
/g
300.0 g
0%
Spinach
/g
300.0 g
0%
Mozzarella Ball
/g
400.0 g
0%
Red onions
/g
250.0 g
0%
Creme Fraiche
/ml
300.0 ml
0%
Smoked paprika
/g
15.0 g
0%
The Vegetarian Butcher NoChicken Chunks 1.75kg
/g
500.0 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:
-
orange tomato 300.0 g
-
Spinach 300.0 g
-
Mozzarella Ball 400.0 g
-
Red onions 250.0 g
-
Creme Fraiche 300.0 ml
-
Smoked paprika 15.0 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:
- 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.
