1 red onion
1 red Sweet Palermo
1 chocolate Sweet Palermo
1 roll of Flammkuchen dough
125 g crème fraîche
2 fresh sausages
2 tbsp olive oil for frying
2 tbsp extra virgin olive oil
1 tsp dried oregano
Pinch of salt
10 g basil
1. Pre-heat the oven to 200 degrees Celsius. Halve the red onion and then slice thinly. Wash the Sweet Palermo and then chop into rings. Roll out the dough onto a baking tray. Use the back of a spoon to spread the crème fraîche out over the dough.
2. Carefully remove the skin from the sausages and then slice the sausage meat to create meatballs. Briefly fry the meat together with the vegetables in some of the olive oil.
3. Mix the rest of the olive oil with the oregano and salt to drizzle over the Flammkuchen just before serving.
4. Arrange the sliced onion, Sweet Palermo and the meatballs evenly over the dough. Place the baking tray in the middle of the oven and bake the Flammkuchen for approx. 12-15 minutes until crispy and golden brown. Cut into four slices and garnish with a little basil before drizzling over the olive oil mixture. Serve immediately.