1: Peel the potatoes, place them in salted water in a medium pot, turn on heat and bring to a boil.

Cook potatoes until a knife slides through with ease, about 30 minutes. Strain potatoes and set aside.

2: While your potatoes cool, heat the butter and milk together in a separate pan until the butter is melted, then turn off the heat and set aside.

Using a masher, combine your potatoes with the butter and milk mixture until creamy. Season with salt to taste. 

3: Meanwhile, turn on your home oven or fire up your Ooni oven, aiming for 220°C (425°F).

Peel and slice the onions, toss with grapeseed oil and salt, and roast until lightly browned, about 15 minutes.

4: Fire up your Ooni oven, aiming for 450°C to 500°C (850°F to 950°F) on the stone baking board inside.

Place a dough ball on a lightly floured work surface.

5: Top the dough with one ounce (30 grams) each of raclette, bacon, and onion and two ounces (60 grams) of mozzarella.

6: Using a spoon, dollop mashed potatoes onto the pizza, filling the spaces where there’s no cheese.

7: Move your topped pizza onto a peel, if you haven’t already.

Slide the pizza off the peel and into the oven. Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. 

8: Remove from the oven and sprinkle on the chives.

9: Slice and enjoy.