Wednesday, June 17, 2015

Pizza Savoyarde

My husband was born in the Alps. Raclette cheese melted over potatoes and smoked ham was a staple in the cold winter. He has fond memories of his family and friends gathering for raclette parties next to the fire. Fast forward many years, we traveled back to his old village to visit. We stopped in a small pizzeria for lunch and ordered his favorite winter dish topped on a pizza. One bite and we were hooked! Now we can enjoy this typical winter dish any time of the year topped on a pizza.

Mrs. Anderson's Non-Stick Silicone Bread Crisping Mat was a delight to work with. Once rolled out, the pizza dough caught onto the grooves of the mat which helped it to keep it's form. After being baked, the pizza slid off of the mat with ease. The crust was crisp on the outside and chewy inside. This mat will be my go-to for all of my future bread and pizza baking ventures!

Pizza Savoyarde
by Tonda

4 medium Yukon Gold potatoes
1 Tablespoon olive oil
1 medium yellow onion, sliced
2 cloves garlic, minced
5 thick slices of bacon, cut vertically into 1/2-inch slices
1 Tablespoon chives, chopped
6 Tablespoons crème fraîche
14 ounces of your favorite pizza dough
1/2 pound raclette cheese, thinly sliced
16 cherry tomatoes

Boil the potatoes in a large pot of water until they are cooked through, approximately 20 minutes. Drain and set aside to cool. Once cool enough to handle, slice into 1/4-inch rounds. 

Preheat the oven to 400°F. Sauté the onions and garlic in olive oil until the onions are transparent and soft. Remove the mixture from the pan and set aside. Add the bacon to the pan and fry until cooked through, but still soft. Drain and set aside. 

Mix the chives into the crème fraîche. 

Roll out the pizza crust into an 8 x 15 rectangle. Lay the non-stick silicone bread crisping mat in an 11 x 17 baking sheet. Add the pizza crust. Spread the crème fraîche mixture over the crust. Sprinkle the onions and bacon evenly over crème fraîche mixture. Add the potato slices and then cover with the raclette cheese. Dot the pizza with cherry tomatoes. 

Bake until the cheese is nice and bubbly, approximately 15-20 minutes. Enjoy with a fresh salad and a glass of dry white wine such as, Apremont or Vouvray. Bon Appétit!

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