What do you need?
- 1 flammküchen bottom
- 50 g grated mixed cheese such as gruyere, mozzarella
- 80 g pork belly
- 40 g crème fraîche
- 2 spring onions
Leftover pork belly? Then use this as a topping for your Flammküchen. To make it easy on yourself, use ready-made Flammküchen dough you can buy at the supermarket in this recipe. Top the BBQ Flammküchen with pork belly and quite a bit of grated gruyere, mozzarella. For this recipe, we use The Bastard Pizza Rotisserie. Want to see the video of this? Then check out our Instagram account @thebastard.official.
Place the Bastard Pizza Rotisserie on your kamado with the Plate Setter underneath. Heat to a maximum of 250 °C. Remove the spit and place the thick Bastard Pizza Stone on your stainless steel Plate Setter.
Roll out the dough and spread the bottom with a tablespoon of crème fraîche. Spread evenly and make sure the layer is not too thick.
Cut the pork belly into small strips and top the Flammküchen with them. Cut the spring onion into rings and set aside.
Sprinkle the grated cheese over the dough.
Slide with The Bastard Pizza scoop the Flammküchen through the hatch of the Pizza Rotisserie, place it on dough on the pizza stone and bake the dish for 4 to 5 minutes until crispy. Cut the Flammküchen into small dots, sprinkle with spring onion and divide.
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