Truffled “Raclette” Pizza: the Swiss Invasion

In this Foodbuzz challenge we were asked to re-envision a traditional Italian pizza from a different perspective. As i was thinking about this project there was a bloody war in the far confines of my imagination – Switzerland invaded Italy. I know the chances of this tiny pacifist nation invading anyone are [giggles] pretty slim but it didn’t stop me. I found the way to put the pride of an entire country on a pizza. And if it fits, you must… vote for me to go to round 6 of “The Next Food Blog Star”.

Swiss raclette is a very simple meal, originally a half cheese round was heated in front of an open fire and the melted cheese was scraped layer by layer on top of boiled potatoes and served alongside cured meats and pickled onions. Nowadays the open fire has been replaced by fancy raclette ‘grills’ but the concept remains the same. How could anyone go wrong with melted cheese on anything?

Hold on to that thought…

How could anyone go wrong with melted cheese AND a good shaving of black truffle? [...]

I can hear crickets!

It’s not because Switzerland fits in the palm of your hand that you can’t think big and luxurious. And the snow, have we thought about the snow? I did.. I used Mangalica ham, an intensely flavored Spanish ham made from the rare Mangalica wooly snow pig which also led to their confusing nickname, “sheep pig”. It’s fattier than Iberico ham but the flavor is incredible. And imagine how much flavor the melting snow-white fatty parts bring to your pizza. Oh, and Hmm.. those pigs were trained to hunt black truffle..

Ok, i’ve made that up.

So here you have it, a layer of caramelized onions and fingerling potatoes topped with raclette cheese, Mangalica ham, mache and shaved black truffle. A raclette on a pizza.

I hope you’ll be yodeling all the way to the voting booth on Foodbuzz’s website (opened from October 18 to October 21). Thank you!

  • Truffled “Raclette” Pizza

  • Makes 4 pizzas
    • For the no-knead pizza dough:
    • Use Jim Lahey recipe substituting 1/2 cup of all-purpose flour with 1/2 cup whole wheat flour (optional)
    • For the raclette topping:
    • 2 Vidalia onions, finally sliced
    • 2 tablespoons olive oil
    • salt and pepper
    • 8 fingerling potatoes, boiled and peeled
    • 8 ounces raclette cheese, sliced
    • 1/2 lb Mangalica ham, sliced
    • Mache
    • Black truffle
    • For the pizza:
    • Place a pizza stone in the oven and preheat to 500′F.
    • Heat the olive oil in a large skillet over medium high heat. Add the vidalia onion and cook until they start to caramelize, about 20 minutes. Season with salt and pepper.
    • Roll out the pizza dough according to directions (follow link for recipe).
    • Top with caramelized vidalia onions.
    • Arrange 5 or 6  slices of fingerling potatoes on each pizza and top with chunks of raclette cheese.
    • Cook on the very hot pizza stone for about 15 minutes, or until the cheese is bubbly and the crust is golden.
    • Lay slices of Mangalica ham on top of the hot pizza and top with Mache tossed in olive oil.
    • Shave some black truffle on top and serve immediately.

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  • http://www.forkspoonnknife.com Asha@FSK

    ok really!! only you could have come up with the pizza!! LOL.. truffles!!!! And, you didn’t tell me to drop by.. I would have taken the subway alllll the waayyyy over!!!!! {pout} :P PP

  • http://www.wheelsandlollipops.com/ Wheels and Lollipops

    You had me at truffles! Looks delicious! Saw someone on the market yesterday morning selling Mangalica ham hope that they will be there next week. Good Luck in round 5

  • http://www.newkitchontheblog.com Christina

    wow, this is heaven on a pizza! what a great idea – i will try this out definetely.

  • http://invitadoinviernoeng.blogspot.com/ Miriam/The Winter Guest

    Wow, pizza with raclette! Must try…

  • http://www.eatlivetravelwrite.com Mardi@eatlivetravelwrite

    I’ll take one of those for breakfast please! I remember when I lived in Brussels as an exchange student when I was 17 and we went to Switzerland skiing where I was introduced to raclette. Oh my. SO this pizza speaks to me. Loudly, Good luck!

  • Bogna @ Pots and Frills

    I have just started the raclette season as well by inviting a bunch of friends who had it for the first time in their lives. They loved it and the experience is to be repeated. This sophisticated raclette pizza is a wonderful idea.

  • Jeremy

    Ha, your yeasted! Looking good! Truffle, you must be rich!

  • http://www.abalancedkitchen.com Mindy

    I’m not a history buff, but I have enough of an interest to giggle at the idea of Switzerland invading Italy! Love what you’ve done with your pizza, it undoubtedly tasted awesome.

  • http://twitter.com/sugarbardiva davina

    hubba bubba! I’m not familiar with raclettes but thanks for describing what it is..if it involves a LAYERING OF CHEESE, and you’ve topped it off with things like that drop dead gorgeous Mangalica ham and truffles, only a fool would say no to that. Beaute!

  • Darina

    What a great idea. Love raclette and love pizza. A perfect combo, then.

  • http://twitter.com/franfajr Frank Fariello

    I love pizza and I love raclette–so this is just about perfect for me! Thanks

  • melissa

    A friend of mine raises Mangalitsa pigs – revivalmeats.com – but I have not yet had the ham (I think he has some going but it’s not ready yet). But knowing what the rest of the pork tastes like I bet it’s amaaaazing.

  • Joan Nova

    Raclette is not something I’m familiar with but after reading this post, I’d sure like to try it either the traditional way or your pizza version. It’s true Zen Can Cook but Zen can also do great photography and witty dialogue. I think we’ll see you in #6.

  • Oui, Chef

    This is a brilliant re-interpretation of an Italian classic. As far as I’m concerned, the Swiss can invade the US, as long as they bring this delicious thing with them! You get another vote from me! – S

  • http://www.scarpettadolcetto.wordpress.com Kate @ Scarpetta Dolcetto

    Awesome interpretation…looks to-die-for delicious!!

  • http://www.saltyseattle.com saltyseattle

    I’m getting my yodel on as we speak. Also think I’ll dust off the ol’ raclette machine and throw another party- it’s getting to be that time of year. Great take, voting, of course.

  • Elin

    Truffles in your pizza !!! only you can think of it…I am stretching my hands for it….slurp slurp :) vote for this anytime !

  • the constant hunger

    What a luxurious pizza. Black truffles. Wow! I love that you have made a thin crust. In my mind, it’s not pizza unless the crust is thin and crispy.

  • http://breadetbutter.wordpress.com/ Su-yin

    Oh I’ve used raclette several times and really like it’s meltiness. I love how you put truffles on the pizza, true decadence. Seriously, you should move to London. :P

  • Amelia from Z Tasty Life

    it’s beautiful.

  • http://appetiteforgood.com Sherry Li

    Okay, that looks way awesome! I think you got me with onion and cheese :P

  • Anonymous

    Can’t really go wrong with all that truffle sprinkled on top! If I didn’t know better I’d say you were trying to use truffle porn to lure people into voting for you…. oh wait…

  • Anonymous

    How are we suppose to compete with Truffles and Mangalica ham!!! ( mmmh I think I am happy with just the ham itself.)

    If we make it to the next round I am going to bring out the shark fins. muhahaha

  • http://www.tastewiththeeyes.com/ Lori Lynn

    Ooh, great combination of ingredients! YAY for the addition of truffle! Good luck.
    LL

  • Lisa~Koreanamericanmommy

    You had my at truffles. Lovely. Voted.

  • http://twitter.com/sippitysup sippitysup

    This pizza is great, but it’s your sense of humor that is sooo delicious. GREG

  • Adelina Badalyan

    Your posts are always entertaining and funny. Love that I can come and not only learn from you, but leave with a smile… today would be yodel to vote.

  • Lindsay

    Love pizza, love truffles … I am in!!! Best of luck :)

  • http://www.foodshethought.blogspot.com Foodshethought

    I can literally taste it just reading about it. And by literally, I mean figuratively. YUM!

  • http://foodnouveau.com Marie (Food Nouveau)

    Raclette and truffles, what’s not to like? A great combination – I want one. Now.

  • http://twitter.com/JunBelen Jun Belen

    That is one good looking pizza! I have never tried mangalica before, I’ve always had jamon iberico. I’m yodeling right now.

  • Foododelmundo

    If only all invasions could be as peaceful and delicious. Great entry. I’m voting for you.

  • http://twitter.com/feedthebf Peggy Labor

    I don’t think Switzerland will be disappointed with this “invasion”. Sounds like a great rendition and take on this challenge! You’ve got my vote for sure!

  • Paula

    Pizza & Raclette…Swoon ; ) A beautiful flavor marriage.

  • Anonymous

    how am i supposed to win if you put real truffle on your pizza?! i’m not really sure why you are rooting for us, because i’d much rather eat what you cook! :)

  • http://www.moodfoodblog.com Joudie’s mood food

    Raclette is one of MY FAVOURITE things. Love it and this looks absolutely delicious! I am totally loving this. I made a raclette galette and it went down a treat. Yummmy!

  • http://twitter.com/SpeakeasyKitch Charmaine Rose

    most people went east with their pizza sojourn. you went north. and it’s brilliant.

  • http://www.theardentepicure.com/ Magic of Spice

    Truffles are glorious…Excellent!

  • http://twitter.com/KitchenM Em

    I’ve had a pizza very similar to this minus the shaved truffle and I still remember how great it was! Of course with truffle, you took it to a whole new level! Good luck!

  • http://www.healthygreenkitchen.com Winnie

    I adore raclette and using it on pizza is brilliant. And adding truffles? Even more brilliant, if possible. VOTED!

  • http://savorysweetliving.blogpost.com Savory Sweet Living

    Tuffles, how luxurious! I love the swiss invasion concept. Great post and you’ve got my vote!

  • Lana (aka. bibberche)

    i had raclette for the first time in Frankfurt, Germany, in my sister’s home. Divine! I can only imagine it on pizza…
    As for the pigs, they still raise some of the Mangulitsa (that’s how we pronounce it) in Serbia – I am assuming it is the same breed.
    Good luck!

  • http://baconandrhubarb.blogspot.com The Short (dis)Order Cook

    Sweet! This is up my alley not just for the pizza,but for your exquisite ethnic origins. As someone whose family origins are both Italian and Swiss myself, the cross of ideas does not get better. So Switzerland invaded Italy, but what was Spain’s role in all of this with that ham? Were they joining the invasion, or serving as a moderator?