Flammkuchen with Spanish Salami, Kalamata Olives & Sage
Published 16th March, 2020
Cuisine: German Serves: 2
Preparation: 10 Mins Cooking: 5 Mins
Ingredients
- 2 Flammkuchen
- 100g Barossa Fine Foods Spanish salami, thinly sliced
- 50g Kalamata olives, pitted & halved
- Parmesan cheese, grated
- ½ cup pizza or sugo sauce
- 2-3 bocconcini
- ½ bunch sage leaves
- 3 tbsp 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 the olive oil in a frying pan over a medium heat and fry the sage leaves. Drain on paper towel.
- Bake in the oven with upper and lower heat. The flammkuchen should be baked for 3–4 minutes at 250–300°C, 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
where to find us
- Find Barossa Fine Foods Spanish Salami in select independent supermarkets across Australia, or visit your local retail store in South Australia.
