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Raclette, Potato and Rosemary Pizza

Serves 6


  • 2 cups flour
  • 1/4 cup finely grated Australian parmesan cheese
  • 1x 7g sachet yeast
  • salt and freshly ground black pepper, to taste
  • 1 cup lukewarm water
  • 1/4 cup olive oil
  • 600g medium desiree potatoes, very finely sliced
  • 1/4 cup rosemary leaves, chopped
  • 1 clove garlic, crushed
  • 400g Heidi Farm Raclette cheese, sliced
Download Recipe (PDF)


  1. 1. Combine flour, parmesan, yeast and seasonings in a large bowl. Make a well in the centre, pour in water and 1 tablespoon oil. Mix to form a soft dough, turn out and knead on a floured surface for 5 minutes until smooth and elastic. Roll dough into a 40cm x 20cm rectangle, place onto a buttered baking tray. Cover with lightly buttered plastic wrap and prove in a warm place for 40 minutes until doubled in size.
  2. 2. Combine finely sliced potatoes, rosemary, garlic, remaining oil and seasonings.
  3. 3. Arrange raclette over pizza base, and top with potato slices. Bake at 200°C for 30 minutes until potatoes are tender and crust is cooked and golden.


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