THE DAIRY KITCHEN
Raclette, Potato and Rosemary Pizza
By THE DAIRY KITCHEN
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.
Ingredients2 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
- 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.