In short: A homemade-dough pizza with a crème fraîche base instead of tomato, topped with potatoes, bacon bits, onions and raclette cheese. All the raclette ingredients, together on a crispy crust.
Chef’s tip
Raclette pizza is proof that two great melted-cheese cultures can get along. Just leave the tomato in the cupboard and don’t argue too much.
Two rules: par-cook the potatoes, because they won’t cook enough on the pizza, and add the raclette cheese only in the last few minutes. Added too early, it releases its fat and turns rubbery. The oven should be as hot as possible.
| Prep time | 30 min (+ 1 h 30 resting) |
|---|---|
| Cook time | 35 min |
| Total | 2 h 35 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 500 g flour (type 00 or T55)
- 30 cl lukewarm water
- 1 packet of dry baker’s yeast
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 20 cl thick crème fraîche
- 500 g firm-fleshed potatoes
- 200 g smoked bacon bits
- 1 onion
- 600 g raclette cheese, sliced
- A few sprigs of thyme
- Freshly ground black pepper
Preparation
- Make the dough. Dissolve the yeast in the lukewarm water, then mix it with the flour, salt and olive oil. Knead for 10 minutes until the dough is smooth and supple.
- Let it rise. Cover the dough with a dish towel and let it rise for 1 hour 30 minutes in a warm place, until it doubles in size.
- Par-cook the potatoes. Boil the potatoes in their skins for 15 minutes in salted water, let them cool slightly, then cut them into thin slices.
- Cook the bacon and onion. Fry the bacon bits dry in a skillet, add the sliced onion and let it brown for 5 minutes.
- Roll out the dough. Preheat the oven to 480 °F (250 °C). Divide the dough in two and roll each half into a thin round on a floured baking sheet.
- Add the toppings. Spread the crème fraîche over the dough, then arrange the potato slices, bacon, onion and thyme. Season with pepper.
- Bake and brown. Bake for 10 minutes, add the raclette cheese slices, then continue baking for 4 to 5 minutes until the cheese is melted and golden. Serve right away.
Chef’s tips
- Preheat the baking sheet along with the oven: the dough cooks faster from underneath and stays crisp.
- Stretch the dough by hand rather than with a rolling pin: it keeps more air and puffs up better around the edges.
- Cut the potatoes into very thin slices so they turn golden on the pizza.
- With a pizza raclette maker (pizzarette), everyone makes their own mini pizza at the table: roll out small rounds of dough and top them to order.
Variations
- Replace the bacon with cured ham, added when the pizza comes out of the oven.
- Vegetarian version: pan-fried mushrooms and caramelized onions instead of the bacon.
- Add a few sliced pickles or small pickled onions on top when the pizza comes out of the oven.
Which wine to serve?
A dry white wine from Savoie, such as a Roussette or an Apremont, or a light red. A lager also works very well.
Frequently asked questions
Can you use ready-made pizza dough?
Yes, it’s quicker. Just skip the first two steps and bake it according to the package directions.
Do you need tomato sauce?
No, the crème fraîche base goes better with the potatoes and the raclette cheese. It’s a matter of taste.
When should you add the raclette cheese?
In the last 5 minutes of baking, so it melts without hardening.
🧀 The right grill: the pizza raclette maker, our comparison.
Read also: Reblochon tartiflette and Raclette-style tart
