Raclette, Potato and Rosemary Pizza


Serves 6
Difficulty Medium
Preparation 25 MINS
Cooking 30 MINS
If you have never tried a potato pizza, this is the one to try! Topped with racelette with its nutiness and incredible melt, you will never go back.


2 cups flour
1/4 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 Heidi Farm Raclette cheese, sliced


  1. 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.
  2. Combine finely sliced potatoes, rosemary, garlic, remaining oil and seasonings.
  3. 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.

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