Raclette, Ham and Potato Pizza
Homemade pizza dough topped with thinly sliced boiled red potatoes, French ham, Raclette cheese, caraway seeds and fresh chives.
2 teaspoons granulated sugar
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1 cup warm water (105°F to 115°F | 40°C to 45°C)
3 3/4 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon salt
Vegetable cooking spray
1 1/2 pounds small red potatoes, boiled, thinly sliced
6 ounces French ham*, thinly sliced
3 cups (9 ounces) grated Wisconsin Raclette cheese
1 1/2 teaspoons caraway seeds
1 tablespoon chopped fresh chives
- For Pizza Dough: In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Stir in flour, oil and salt to form a soft dough. On a lightly floured surface, knead dough for about 5 minutes, until smooth and elastic. In a large bowl coated with cooking spray, place dough, turning to coat top. Cover; let rise in a warm place (85°F / 30°C), free from drafts, for 40 minutes or until doubled in bulk.
- Punch dough down; turn out onto a lightly floured surface. Divide dough into 6 equal portions; roll each portion into a 9 inch circle. Place crusts on preheated pizza stones or baking sheets coated with cooking spray. Top and bake pizzas according to previous recipe directions.
- To Assemble Pizza: Top prepared pizza crusts with ham and potato slices; sprinkle cheese and caraway seeds over top.
- Bake in a preheated oven at 475°F (245°C) for 9 minutes; garnish with chopped chives.
Makes 6 (9-inch) pizzas.
*Or substitute with prosciutto.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.