Best Potato Raclette Truffle Pizza Recipes

TRUFFLED POTATO PIZZA WITH RICOTTA AND TALEGGIO

Steps:

• Because the potatoes need to soak, I suggest prepping your potatoes while your dough is still rising to expedite your pizza assembly later Scrub the potatoes with a produce brush under cold water to get rid of any dirt and debris clinging to the skin. I prefer to use a waxy Yukon Gold potato for this recipe, so there is no need to peel the skin from this variety, they just need a good scrub.
• Slice the potatoes very thinly. Though you can probably *technically* do this with a sharp knife and a *very* patient hand, I prefer to use a mandoline like this one, set to its lowest thickness setting for easy paper-thin potato slices of equal thickness. They should be so thin that they are semi-sheer and slightly flexible.
• Soak the sliced potatoes in cold water for a minimum of 15-minutes -- though 30-minutes or more is best. Transfer the sliced potatoes to a large bowl and cover with cold water. This will help rinse off any excess starch and help the potato crisp up once baked.
• Once your pizza dough has risen, preheat your oven to 500 degrees F / 260 degrees C and set a baker's half sheet to the side.
• Shape your dough. If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin. If you are hand-stretching your dough: I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
• Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
• To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete "come hither" motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
• If you are using a rolling pin: I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
• Transfer your shaped dough to the reserved baking sheet.
• In a small bowl combine the ricotta cheese, white truffle oil, Kohser salt, and cracked black pepper. Spread over the top of the pizza dough and using the back of a spoon spread the mixture out evenly over the dough.
• Top the ricotta mixture with the sliced Taleggio cheese, arranging it so that it is evenly dispersed across the pie with roughly equivalent space in between.
• Drain the water from your soaking potatoes. Rinse the potatoes to remove any clinging starchy water, drain them, and pat them dry with a clean kitchen towel. I find that the easiest way to do this is to lightly toss the potatoes by hand as you pat them with the towel to remove as much of the liquid as possible without being precious about drying each one individually. A wet potato will just steam rather than crisp so the drier the potatoes the better.
• Top the pizza with the potato slices, slightly overlapping each one to fully cover the pizza. At this point, many of the soaked and dried potato slices will have "popped" and rounded so they do not lie flat. Just do your best to cover the pizza and don't worry about making them lie perfectly flat. Sprinkle the potatoes with Maldon salt flakes.
• Bake for 18-24 minutes or until the crust has reached your preferred level of crispness and the potatoes are starting to char slightly at the edges. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 18-minute mark and adjust as desired.
• Once removed from the oven top the pizza with the chives, tarragon, and parsley, slice, and serve warm.

BURATTA TRUFFLE PIZZA

Steps:

• For the pizza dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
• Mix the two types of flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
• Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
• Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours (see Cook's Note).
• For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
• Working in batches, dust a ball of dough heavily with semolina flour. Using your fingertips, press the dough from the center out into a 10-inch circle about 1/4-inch thick, leaving a 1-inch thick crust around the edges.
• Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around the crust in a circular motion (like you would turn a steering wheel), until the dough in the center is stretched to about 1/8-inch thick. Repeat with the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.
• Spread each pizza with about 20 leaves fresh basil, then layer on 10 cherry tomato halves and break 2 burrata on top of each pizza and spread it on. Drizzle with oil.
• Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Top hot pizzas with 4 slices prosciutto and serve hot. Enjoy!

BAKED RACLETTE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
• Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
• Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

GRILLED ONION, POTATO AND RACLETTE PIZZA

Steps:

• If you aren't using a pre-baked pizza dough, bake the raw dough until 10 minutes shy of being done before using in the recipe. The author mentions adding a thin layer of tomato sauce prior to baking the crust.
• Bring a pot of lightly salted water to the boil and simmer potatoes in it for 20 minutes or until easily pierced with a fork. When done, drain, cool and cut into 1/4"-thick slices.
• Meanwhile, in a medium skillet over medium-low heat, sautee the sliced onion with 1 teaspoon of the oregano and the two tablespoons olive oil until onions are translucent, or about 15 minutes; set aside.
• To assemble the pizza: Drizzle the prepared crust with olive oil and season with salt, pepper and remaining oregano. Sprinkle with the garlic. Top with slices of potato, then tear the raclette into pieces and scatter over the potato slices. Finally, spread the onion slices on top of the potatoes and cheese.
• Grill on medium-low heat for 5-7 minutes, then shut grill off and let pizza sit for 5 minutes or until the cheese has melted and the pizza is crispy and browned. Watch closely--If browning too quickly, move pizza to top rack of grill.
• Remove to serving plate, drizzle with olive oil and season with salt, pepper and the fresh lemon juice squeezed over top. Serve immediately.