Raclette-Pizza
Units
Temperature
Servings
Ingredients
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
Method
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.