Flammkuchen with Smoked Ham, Bocconcini & Fresh Basil

1. Preheat oven or pizza oven
2. Spread the flammkuchen base evenly up to 0.5cm from the edge with the sugo sauce, add slices of smoked ham, top with the bocconcini cheese.
3. 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.
4. Scatter over the basil leaves and grind over a little black pepper.

COOK’S TIP

1. Do not cook flammkuchen on baking paper