Flammkuchen with Spanish Salami, Kalamata Olives & Sage
Published 16th March, 2020
Cuisine: German Serves: 2
Preparation: 10 Mins Cooking: 5 Mins
Ingredients
- 2 Flammkuchen
- 100gm Barossa Fine Foods Spanish Salami, sliced thin
- 50gm Kalamata Olives, pitted & halved
- Parmesan Cheese, grated
- ½ Cup Pizza or Sugo Sauce
- 2-3 Bocconcini
- ½ Bunch Sage leaves
- 3 tbls Olive Oil
- Black Pepper
Method
- Preheat oven or pizza oven
- Spread the flammkuchen base evenly up to 0.5cm from the edge with the sugo sauce, add slices of Spanish salami, top with the bocconcini cheese & kalamata olives, sprinkle with parmesan cheese.
- Heat a the olive oil in a frypan over a medium heat and fry the sage leaves, drain on paper towel.
- Bake in the oven with upper & lower heat. The flammkuchen should be baked for 3-4 minutes 250-300℃ directly on a fireclay stone. Alternatively use a barbecue plate with the hood closed
- Scatter over the fried sage leaves and grind over a little black pepper
COOK’S TIP
- Do not cook flammkuchen on baking paper
