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Flammkuchen bavette

Flammkuchen with Parmigiano Reggiano, bavette, arugula, Pecorino and balsamic.

Ingredients

Flammkuchen
Bavette
Parmigiano Reggiano
balsamic
Pecorino
Arugula

Preparation

  1. Spread Parmigiano Reggiano over the flammkuchen to taste.
  2. Bake the flammkuchen in a preheated oven at 250°C (if available, with a stone) and bake the flammkuchen for about 3 minutes.
  3. Meanwhile, cook the bavette medium/rare.
  4. Top the bavette with arugula, grated pecorino, balsamic, and bavette.