Raclette-Pizza
A yeast pizza topped with sliced raclette cheese rather than a generic pizza blend, the cheese arranged in slightly overlapping slices so it melts into one continuous, bubbling layer instead of separate pools. Baking at very high heat for a short time is what melts and browns the raclette properly without the crust having time to dry out underneath.
Prep25 min
Cook15 min
Rest60 min
Servings4
Christoph's raclette pizza, the cheese slices overlapped so they melt into one continuous layer.
Ingredients
Units
Temperature
Servings
Dough
- 400 g flour rounded
- 5 g instant yeast rounded
- 250 ml lukewarm water rounded
- 8 g fine salt rounded
- 20 ml olive oil rounded
Topping
- 200 g chopped tomatoes rounded
- 300 g raclette cheese, sliced rounded
- 150 g boiled potatoes, sliced rounded
- 80 g onion, thinly sliced rounded
- to taste freshly ground black pepper rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Combine the flour, yeast, water, salt and olive oil into a rough dough. Knead for 8 minutes, until smooth and elastic. Cover and let rise for 60 minutes, until doubled.
- Preheat the oven to 250°C (fan), or as hot as it goes, with a baking stone or upside-down sheet inside if you have one.
- Divide the dough in half and roll each piece out thin. Spread with chopped tomatoes, leaving a border.
- Arrange the sliced potatoes and onion over the tomatoes. Layer the raclette slices on top, slightly overlapping so they cover the surface fully.
- Bake for 10 to 12 minutes, until the cheese is fully melted, bubbling, and browned in spots, and the crust is deeply golden. Grind black pepper over before serving.
Notes
- Overlap the raclette slices rather than leaving gaps. This is what lets the cheese melt into one continuous, bubbling layer instead of separate pools with dry crust showing between them.
- Use the highest heat your oven allows. Raclette needs strong, direct heat to melt and brown properly in the short time it takes the crust to bake; a cooler oven leaves the cheese merely softened rather than bubbling.
- Pre-cook the potatoes before topping the pizza. Raw potato slices won’t cook through in the short baking time; boiled slices just need to warm through and pick up colour.
- Best eaten immediately, while the cheese is still bubbling; it firms up and loses its appeal once fully cooled.
Ingredient substitutions
- Raclette cheese is the whole point here; a young Gouda melts similarly if raclette isn’t available, though the flavour is different.
- A few slices of ham on top before the cheese is a traditional non-vegetarian addition.
- A drizzle of white wine over the toppings before baking is a classic raclette touch.
From Christoph Mayer