Raclette, Ham And Potato Pizza

  • Yield 6 servings

Fresh homemade pizza dough is topped with French ham, red potatoes and Raclette cheese.


Pizza Dough:
2 teaspoons sugar
1 package dry yeast
1 cup warm water (105F to 115F)
3 3/4 cups flour
1 tablespoon olive oil
1 teaspoon salt
Vegetable cooking spray
Pizza Topping:
6 ounces French ham, thinly sliced
1 1/2 pounds small red potatoes, boiled, thinly sliced
3 cups (9-ounces) grated Wisconsin Raclette cheese
1 1/2 teaspoons caraway seeds
1 tablespoon chopped fresh chives


  1. 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 (85F), free from drafts, for 40 minutes or until doubled in bulk.
  2. 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.
  3. Preheat oven to 475F.
  4. Top prepared pizza crusts with ham and potato slices; sprinkle cheese and caraway seeds over top. Bake 9 minutes; garnish with chopped chives.

Recipe courtesy of the Wisconsin Milk Marketing Board




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