Wash and peel the potatoes. Cut them into ½-centimeter thick slices. 

In a frying pan, heat 26 grams of olive oil. When the oil is hot, place the potato slices in the pan and sear them over high heat, stirring with a wooden spoon to prevent them from sticking. 

Once golden brown, cover and cook over medium heat, stirring regularly, for about 20 minutes. Season with salt and pepper and set aside.   

Finely chop half a shallot. Heat the olive oil in a saucepan. Once hot, add the shallot and brown it for about 10 minutes.

Take the pan off the heat, add the double cream and the wild garlic. Mix with a spatula and let the preparation reduce over medium heat for 10 minutes, stirring regularly. 

Add salt and pepper. Once the cream has cooled, blend together, then set aside. 

Fire up your Ooni oven. With your infrared thermometer, quickly and easily check the temperature of the baking stone, aiming for 450°C.

Meanwhile, on a well-floured work surface, roll out your dough into a 30-centimeter disk. Gently slide your dough onto your lightly-floured oven peel. 

Using a spoon, spread the wild garlic cream on your dough base. Next, spread the mozzarella evenly, followed by whole slices of raclette cheese and finally, the potatoes.

Launch the pizza into the oven and cook for 60 to 90 seconds, turning every 20 seconds to ensure an even bake.

Take the pizza out of the oven, place it on your bamboo serving board and top with slices of speck and black grapes. Slice, serve and bon appétit!