THE DAIRY KITCHEN
Raclette, Potato and Rosemary Pizza
By THE DAIRY KITCHEN
Serves
6
Difficulty
Medium
Preparation
25 MINS
Cooking
30 MINS
There are a handful of Australian producers that make wonderful Raclette and it's well worth seeking out! It's nuttiness, deep umami richness and incredible melt, shines next to potato and rosemary on this incredible pizza.
Ingredients
2 cups flour1/4 cup finely grated parmesan cheese
1x 7g sachet yeast
salt and freshly ground black pepper, to taste
1 cup lukewarm water
1/4 cup olive oil
600g medium desiree potatoes, very finely sliced
1/4 cup rosemary leaves, chopped
1 clove garlic, crushed
400g raclette cheese, sliced
Method
- Combine flour, parmesan, yeast and seasonings in a large bowl. Make a well in the centre, pour in water and 1 tablespoon oil. Mix to form a soft dough, turn out and knead on a floured surface for 5 minutes until smooth and elastic. Roll dough into a 40cm x 20cm rectangle, place onto a buttered baking tray. Cover with lightly buttered plastic wrap and prove in a warm place for 40 minutes until doubled in size.
- Combine finely sliced potatoes, rosemary, garlic, remaining oil and seasonings.
- Arrange raclette over pizza base, and top with potato slices. Bake at 200°C for 30 minutes until potatoes are tender and crust is cooked and golden.
