Creamy, Cheesy and Decadent French Raclette Pizza

When it comes to wintry, filling and comforting dishes, this raclette pizza recipe from Fabien Rius (@Pizza.Cornicione) is hard to beat. Based in La Rochelle, France, Rius has always been a pizza lover, but it wasn't until he managed a pizzeria in 2018 and recruited and worked with an Italian pizzaiolo that his obsession fully bloomed. Since then, he’s worked on his Neapolitan pie skills, sharing protocols and fillings from the most classic to some truly original flavour profiles with his online community–including this decadent pizza.

With a combination of raclette cheese (a mild cheese from the Swiss Alpine region that’s perfect for melting), mozzarella, potatoes and grapes for a touch of sweetness, there are plenty of nods to the traditional French (or Swiss, depending on who you ask) winter dish of the same name. 

Traditionally, the cheese is melted in a small raclette grill, then poured on top of hot potatoes and served with white and cured ham, other deli meats and dill. Raclette parties are often held after skiing in the Swiss Alps, but we think this pizza would be good anywhere on a chilly night. 

Decadent and delicious, for our recipe we added cream cooked with wild garlic, mozzarella or fior di latte, raclette, potatoes and (after cooking) shredded speck and a handful of black grapes. Salty, savoury, sweet and tasty, this classic French dish with a Neapolitan twist is sure to be a guest favourite.


Difficulty

Servings

1 x 12" pizza

Prep Time

60 minutes

Cook Time

1.5 minutes

By Fabien Rius

Creamy, Cheesy and Decadent French Raclette Pizza

Note

While any type of dough would work well with this recipe, we recommend our Neapolitan pizza dough–just be sure to set aside a few hours before cooking to allow the dough time to prove.



1: Wash and peel the potatoes.

Cut them into ½-centimeter thick slices. 

2: 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. 

3: Once golden brown, cover and cook over medium heat, stirring regularly, for about 20 minutes.

Season with salt and pepper and set aside.   

4: Finely chop half a shallot.

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

5: 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. 

6: Add salt and pepper.

Once the cream has cooled, blend together, then set aside. 

7: Fire up your Ooni oven.

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

8: 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. 

9: 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.

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

11: 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!

Fabien Rius

Fabien Ruis is the La Rochelle, France-based pizza blogger behind @Pizza.Cornicione. 
  • One 270-gram pizza dough ball

For the potatoes:

  • 2 new potatoes (baby potatoes)
  • 26 grams extra-virgin olive oil
  • 1 pinch fine salt
  • 1 pinch black pepper 

For the wild garlic cream:

  • ½ shallot
  • 13 grams  extra-virgin olive oil
  • 200 milliliters double cream
  • 15 grams  dehydrated wild garlic (you can also sub finely chopped chives)
  • 1 pinch of fine salt
  • 1 pinch of black pepper

For the pizza:

  • Flour, for dusting
  • 80 grams mozzarella or fior di latte, shredded
  • 100 grams raclette cheese (about 4 slices)
  • 65 grams speck ham in chiffonade (shredded)
  • 80 grams black grapes