Vegetarian
Pilz-Zwiebel
Vegetarisch deftig.
Dünner Flammkuchen mit Crème-fraîche-Soße, frischen Champignons und roten Zwiebeln — einfach aufbacken und servieren.
| Weight | 322 g |
Frozen · oven-ready
Flammkuchen
Wafer-thin and crisp, topped and oven-ready — in several varieties, classic and vegetarian alike.
Straight from the freezer into the oven, hot and crisp on the plate within minutes. As a quick main, alongside a glass of wine or on the evening menu — with no preparation in the kitchen. The photo shows the bacon and onion variety.
FormatRolled paper-thin, par-baked
PreparationBake
DeliveryFrozen, oven-ready topped
VarietiesClassic (bacon & onion), mushroom & onion, courgette & feta
Also asPlain base and base with sauce for your own topping
UseMenu, snack, aperitif, catering
Preparation
| Oven | Temperature | Baking time | Note |
|---|---|---|---|
| Pizza oven stone oven | 320–350 °C / 280–300 °C bottom / top heat | 3–4 min | Directly on stone |
| Commercial oven fan | 250–260 °C | 5–6 min | On a preheated tray or baking stone |
| Domestic oven fan, maximum | 230–250 °C | 6–8 min | On a preheated tray or baking stone |
| Condition | Par-baked, 70–80 % |
| Thawing | 15–25 min at room temperature |
| Core temperature | at least 75 °C |
| Storage | at least −18 °C · Do not refreeze. |
Heat the product through completely. Figures from the baking guide, as of August 2026.
Varieties
3 varieties
Vegetarian
Zucchini-Hirtenkäse
Sommerlich frisch.
Dünner Flammkuchen mit Crème-fraîche-Soße, grüner Zucchini und Hirtenkäse — einfach aufbacken und servieren.
| Weight | 312 g |
With meat
Speck-Zwiebel
Elsässer Art.
Dünner Flammkuchen mit Crème-fraîche-Soße, geräuchertem Bauchspeck und roten Zwiebeln — einfach aufbacken und servieren.
| Weight | 332 g |
No variety in this selection.
Figures per piece, current recipe. Binding specifications on request.
Frequently asked questions
How do I bake Flammkuchen?
Pizza oven (stone oven): 320–350 °C / 280–300 °C, 3–4 min; Commercial oven (fan): 250–260 °C, 5–6 min; Domestic oven (fan, maximum): 230–250 °C, 6–8 min. Core temperature at least 75 °C; heat the product through completely.
What format do you supply Flammkuchen in?
Format: Rolled paper-thin, par-baked.
Do I need to thaw Flammkuchen before baking?
15–25 min at room temperature. Par-baked, 70–80 %.
How do I store Flammkuchen and how long does it keep?
Store at -18 °C. Shelf life is 90 days from production. Do not refreeze.
Can I test Flammkuchen as a sample?
Yes. Tell us two or three products that could work on your menu — we will send a sample to test in your own kitchen, with no obligation. Request via the contact form or by email to info@tastebase.de.