Flammkuchen with Spanish Salami, Kalamata Olives & Sage

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

Cooking 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