Pizza tray bake with potato raclette, onion jam and rosemary

Servings: 4
When the weather’s this dreary and you’re looking for some carb on carb action to settle into, potatoes on pizza are hard to beat. But add some raclette on top, like you’re apres ski, and suddenly, it’s a whole other party. I’ve used pre-sliced raclette cheese from the shops, but you could easily use gruyere or comte, or even mozzarella or cheddar if that’s all you’ve got! Just aim for something gooey. Add to that some store-bought onion jam for sweetness and piquancy, and some rosemary from your neighbour’s nature strip, and you’re laughing all the way to cosy town. Speaking of store-bought, you could also circumvent the dough-making by buying a couple of pizza balls from the shops, or asking for some dough from your local pizza place at a pinch.
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Ingredients 

For the dough

  • 1 x 7g sachet dried yeast
  • 1 heaped tsp honey
  • 1 cup warm water
  • 400 g tipo 00 pizza flour plus extra for sprinkling and kneading
  • 1 tsp fine salt
  • 1 tbsp olive oil plus extra for proving

Toppings

  • 2 desiree potatoes
  • ½ tsp salt
  • 2 tbsp white wine vinegar
  • ½ cup (140g) caramalised onion relish
  • 200 g raclette cheese slices cut into 1cm matchsticks
  • 2 sprigs of rosemary

Instructions 

  • To make the dough, in a small bowl combine the yeast, honey and warm water (for ease, stir with the spoon used to measure the honey), and leave to sit in a warm spot for 10 minutes until frothy.
  • Combine the flour and salt in a large bowl and make a well in the centre, then pour in the yeast mixture along with the oil.
  • Sprinkle a clean work surface with flour. Using your hands, mix the dough until it comes together, then tip out onto the floured bench and knead for five to seven minutes until the dough is a nice, round ball with a smooth surface. (If using a stand-mixer or food processor, mix on low with the dough hook or kneading blade for five minutes until the dough is elastic and comes away cleanly from the sides of the bowl, then shape into a ball.) If you’re making two pizzas, now is the time to divide the dough into two balls.
  • Place the dough ball (or balls) into a clean and oiled bowl, then cover with a clean and damp tea towel. Place in a warm spot until doubled in size – 30 minutes to one hour, or overnight in the fridge if you would like a slower ferment. (Just be sure to take it out of the fridge four hours before proceeding to the next step.)
  • Preheat the oven to its hottest setting (around 240℃/220℃ fan). Line a 40 x 20cm (approx) baking tray with baking paper (or line two baking trays if you’re making two pizzas).
  • Scoop the proved dough out onto the prepared tray and stretch into the corners. Cover with a damp tea towel and leave the tray of dough in a warm place for a second prove for 15 to 30 minutes.
  • Meanwhile, boil a kettle, and thinly slice your potatoes either by hand or on a mandolin and pop into a heatproof bowl. Add salt and vinegar to the potatoes and then pour the boiled water over. Let the potatoes steep in the flavoured water for a minimum of 5 minutes, drain and allow to steam dry.
  • Once the dough is puffy, use your fingertips to poke divots all over the surface, to create a dimpled surface like the moon. Smear the caramelised onion relish over the dough. On the diagonal, alternate rows of cheese, then potatoes, repeating until you reach the other end of the dough. Once done, stick some rosemary sprigs betweens the layers. Drizzle with plenty of oil and a good sprinkle of salt flakes.
  • Slide into your preheated oven, and bake for 15 minutes. Check it’s nice and golden, potatoes are crispy and cheese has browned. If not, pop back in the oven for another 5 minutes. Finish with another sprinkle of salt flakes and a crack of pepper.
  • Cut and serve immediately!

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