Vegetarian Flammkuchen with Mozzarella and Fresh Zucchini Salad
A German-style thin-crust pizza topped with a quick tomato sauce, fresh zucchini, onion, and bell pepper, baked until mozzarella is melty, and served alongside a crisp salad with zucchini ribbons.
Ingredients
- 1 clove Garlic (Minced or pressed)
- 1/2 cup Passata (tomato purée) (Smooth tomato sauce base)
- 1/2 packet Italian herbs (Dried herb blend)
- 1/2 Zucchini (Sliced into rounds and ribbons)
- 1/2 Onion (Thinly sliced)
- 1/2 Bell pepper (Diced)
- 2 Flammkuchen crusts (Thin pre-made crusts)
- 1 ball Mozzarella (Torn into pieces)
- 1 Tomato (Diced)
- 1.5 oz Arugula & Mâche (Salad green mix)
- 1 tbsp Fresh basil (Coarsely chopped)
- 1 tsp Honey (For the sauce)
- 1/2 tbsp Extra virgin olive oil (For cooking and dressing)
- 1.5 tsp White balsamic vinegar (For dressing)
- Salt (To taste)
- Black pepper (To taste)
Instructions
- Preheat your oven to 400°F (200°C). Peel and mince or press the garlic. Heat 1/4 tablespoon of extra virgin olive oil per person in a small saucepan over medium-low heat. Sauté the garlic for 1-2 minutes until fragrant. Add the passata, Italian herbs, honey, and half of the white balsamic vinegar. Season with salt and pepper to taste. Simmer gently for 8-10 minutes. Adjust seasoning if needed with more honey or vinegar.
- While the sauce simmers, slice 1/4 of the onion per person into thin half-rings. Dice the remaining 1/4 onion. Dice the bell pepper. Slice the tomato. Lay the flammkuchen crusts on a baking sheet lined with parchment paper and bake for 7-8 minutes until slightly crispy.
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