Potato Raclette Truffle Pizza Recipes

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!

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.

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.