Pizza aux pommes de terre

Pizza with potatoes, garlic cream & raclette cheese

Recipes / Main courses
  • Preparation : 25 minutes, 1 hour of rest

  • Cooking : 25 minutes + 45 minutes for roasted garlic

  • Yield : 4


  • 1 teaspoon salt

  • 15 grams instant yeast

  • 1 cup lukewarm water

  • 4 tablespoons olive oil

  • 2 garlic bulbs, head cut off

  • 5 Peeled and sliced Russet potatoes (3mm thick)

  • 250 milliliter crème fraîche

  • 1/2 teaspoon crushed chili flake

  • Grated mozzarella cheese

  • 8 Slice of raclette cheese

  • Arugula

  • 8 Slice of Prosciutto

The recipe

  • In a bowl, combine all the dry ingredients, then add the water and olive oil. Knead until you obtain an elastic dough that does not stick, adding a little more flour as needed.

  • Place the ball in a bowl, then cover with plastic wrap or a damp cloth, then let the dough rest for about 1 hour at room temperature.

  • After one hour the dough is ready to use. The dough can be made ahead of time. Just wrap it in plastic wrap, then refrigerate it for up to 48 hours.

  • While the pizza dough is resting, in a small baking dish lined with aluminum foil, place the garlic bulbs, then brush generously with olive oil so that it penetrates between the pods. Close the aluminum foil, then bake for 45 minutes at 400 F.

  • When the garlic is roasted, in a bowl, weigh each clove of garlic to remove the flesh, then puree. Add the crème fraîche, chili flakes, salt and pepper, then mix. Taste, then adjust the seasoning. Keep cold until use.

  • While the garlic is in the oven, place the potato slices in a saucepan filled with cold water. Bring to a boil, season with salt and cook the potatoes for about 5 minutes or until tender but still firm. Drain, then set aside.

  • When everything is ready, Preheat the oven to 450 F. On a flour dusted surface, form the pizza dough. You can cut the ball in half, to make two pizzas, I kept it as it is. Place the formed dough on a pizza pan, or on a baking sheet fitted with a sheet of parchment paper.

  • Generously garnish the dough with the garlic crème fraîche, keeping a small amount aside. Place the sliced potatoes, then add the rest of the crème fraîche. Add the mozzarella cheese, then top with the raclette cheese slices.

  • Bake for about 20-25 minutes or until the pizza is cooked through. Garnish with arugula and a few slices of prosciutto

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