Grilled Onion Potato and Raclette Pizza
Transform your pizza night with this decadent Grilled Onion, Potato, and Raclette Pizza, a gourmet twist on traditional pies. Featuring a golden, crispy crust topped with tender potato slices, caramelized onions, and the creamy richness of raclette cheese, this recipe is both comforting and elegant. Infused with aromatic garlic and fresh thyme, every bite bursts with savory flavors that balance perfectly with the rustic appeal of the ingredients. Quick to prepare and ideal for sharing, this potato pizza recipe is baked to perfection on a hot pizza stone, ensuring an irresistibly crisp base. Perfect as a centerpiece for cozy dinners or casual gatherings, this dish elevates pizza to new culinary heights. Serve it warm and watch your guests indulge in every cheesy, golden slice.
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Recipe Information
Ingredients
- 1 ball (about 12 inches in diameter when rolled out) Pizza dough
- 2 pieces Russet potatoes (small to medium-sized)
- 2 tablespoons Olive oil
- 1 piece Yellow onion (large)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh thyme leaves
- 6 ounces Raclette cheese (thinly sliced or grated)
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Cornmeal or flour (for rolling out dough)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Wash the potatoes thoroughly, then slice them into thin rounds (about 1/8-inch thick). Place the slices in a pot, cover with water, and bring to a boil. Cook for 5 minutes until slightly tender but not falling apart. Drain and set aside.
Peel and thinly slice the onion. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook slowly, stirring occasionally, until they are golden and caramelized (about 10-12 minutes). Set aside.
On a clean surface, sprinkle cornmeal or flour. Roll out the pizza dough into a 12-inch circle, making sure it’s evenly thin. Transfer the dough to a large piece of parchment paper for easy handling.
Brush the rolled-out dough with the remaining 1 tablespoon of olive oil, then sprinkle the minced garlic evenly over the surface.
Arrange the cooked potato slices over the dough in a slightly overlapping pattern. Scatter the caramelized onions on top, followed by the fresh thyme leaves. Season with salt and pepper.
Distribute the raclette cheese evenly over the toppings, ensuring good coverage for a melty, creamy result.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and let it cool slightly before slicing. Serve immediately and enjoy!
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 5550 mg | 241% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 10.9 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1589 mg | 122% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2630 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
