for 16 pieces

Flatbreads

1	pizza dough, rolled into a rectangle (approx. 550 g)
4 tbsp	crème fraîche
½	leek, cut into thin rings
½ tbsp	olive oil
125 g	Luganighe sausages, squeezed out of its skin, cut into pieces
50 g	hazelnuts, coarsely chopped
¼ tsp	salt
a little	allspice, e.g. Piment d'Espelette

How it's done

Flatbreads

Place the dough on a tray along with the baking paper. Spread the crème fraîche on top. Mix the leek and oil, place on top of the dough along with the sausage and nuts, season.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, cut into triangles.

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