Flammkuchen with wood pigeon, smoked almond, eryngii and mozzarella

Name: Flammkuchen with wood pigeon, smoked almond, eryngii and mozzarella
Ingredients: 10 g Eryngii; 10 g Smoked almonds; Lettuce; 15 g Crème fraîche; 20 g Wood pigeon; 15 g Red onion; 40 g Grated mozzarella; 1 Medium flammkuchen

Crispy flammkuchen with crème fraîche, red onion, mushroom, smoked almond and thinly sliced wood pigeon.

Ingredients

10gEryngii

10gSmoked almonds

Lettuce

15gCrème fraîche

20gWood pigeon

15gRed onion

40gGrated mozzarella

1Medium flammkuchen

Preparation

Preheat the oven to 220°C.
Finely chop the red onion and slice the eryngii and wood pigeon thinly.
Roughly chop the smoked almonds.
Spread the flammkuchen base evenly with crème fraîche.
Distribute the red onion, smoked almond, eryngii and wood pigeon over the flammkuchen.
Finally, sprinkle with grated mozzarella.
Place the flammkuchen directly on the oven rack (do not use a tray) and bake for about 4 minutes at 220°C.