Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds small red potatoes, boiled, thinly sliced Pizza Dough

  2. 6 ounces French ham, thinly sliced

  3. 3 cups (9 ounces) grated Wisconsin Raclette cheese

  4. 1 1/2 teaspoons caraway seeds

  5. 1 tablespoon chopped fresh chives Pizza Dough:

  6. 2 teaspoons granulated sugar

  7. 1 package dry yeast

  8. 1 cup warm water (105 F to 115 F) (40 C to 45 C)

  9. 3 3/4 cups all-purpose flour

  10. 1 tablespoon olive oil

  11. 1 teaspoon salt Vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Top prepared pizza crusts with ham and potato slices; sprinkle cheese and caraway seeds over top. Bake at 475°F (245°C) for 9 minutes; garnish with chopped chives. For Pizza Dough: In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Stir in flour, oil and salt to form a soft dough. On a lightly floured surface, knead dough for about 5 minutes, until smooth and elastic. In a large bowl coated with cooking spray, place dough, turning to coat top. Cover; let rise in a warm place (85°F / 30°C), free from drafts, for 40 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Divide dough into 6 equal portions; roll each portion into a 9 inch circle. Place crusts on preheated pizza stones or baking sheets coated with cooking spray. Top and bake pizzas according to previous recipe directions.


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