Skip to content
- 375g bakers flour
- 10g dried yeast
- 10g salt
- 250ml warm water
- 250g crème fraiche
- 2tbs chopped parsley or chives
- 2 brown onions finely sliced
- Grated nutmeg (pinch)
- 1 punnet cherry tomatoes cut in half
- Shaved parmesan
- 200g speck sliced into strips (lardons)
- Rocket leaves
- 1 lemon
Combine all the base ingredients & knead well. Cover & set aside to prove in a warm spot until dough doubles in size. Preheat your oven to 250ËšC & add your pizza stone. Combine the crème fraiche & chopped herbs, pepper & nutmeg. Set aside. Lightly sauté the sliced onions in a little olive oil & season to taste. Set aside. Place the tomatoes cut side up on a tray & drizzle with olive oil & season with salt & pepper, bake for a few minutes until cooked & slightly browned. Roll out the pizza base as thin as you can. Spread a thin layer of crème fraiche on the dough & then top with onions & speck. Place in the oven on the pizza stone & cook until browned on the edges & the topping is crisp. Meanwhile lightly toss the rocket with olive oil & a squeeze of lemon juice. Remove the Flamme Kuche from the oven & sprinkle with roasted tomatoes, rocket & shaved parmesan. Enjoy with a beer or white wine.