Here’s another incredible recipe from chef Dan Cruickshank - https://www.instagram.com/chefcruickshank/ from way back in March when we were so lucky to host the most amazing day of cooking and photography with Dan and Shilpa from https://www.instagram.com/soulful_and_healthy/
Dan - This is my own version of Flammenkuchen. Although not typically accurate, it is a nice change from your regular tomato based pizza. I generally serve these sliced a little thinner as it is a very rich pizza, the crème fraiche and the cheese work so well together. The cracked black pepper really brings out the nutty flavour of the comte cheese. I would serve this with cold glass of Reisling
Ingredients :
Pizza da Piero pizza base
I tub of crème fraiche
Comte
1 onion finely sliced
Streaky rasher
Cracked black pepper
Method :
1 - Crisp up your rashers on a hot pan or in the grill and set aside
2 - Spoon your crème fraiche on your base. Liberally, add cracked black pepper on top.
3 - Grate your comte on top. If you can’t get comte use gruyere or any hard Alpine cheese.
4 - Add your crispy rashers on top. In a hot oven for 5 minutes.
5 - Add your thinly sliced white onion.
6 - Serve with fresh rocket and some more cracked black pepper.
