Grilled Onion, Potato, and Raclette Pizza: A Culinary Adventure

I remember the first time I ever tasted Raclette. It was at a small, unassuming ski lodge in the Swiss Alps. The air was crisp, the snow was falling, and the aroma of melting cheese filled the room. The cheesemonger, a jolly fellow with rosy cheeks, scraped the bubbling Raclette onto a plate of boiled potatoes, cornichons, and pickled onions. It was utter bliss. That simple meal sparked a lifelong love affair with this unique cheese, and I’ve been searching for ways to incorporate it into my cooking ever since. This grilled pizza, with its caramelized onions, thinly sliced potatoes, and generous blanket of Raclette, is a perfect homage to that unforgettable experience.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 4-6
• Yield: 1 pizza
• Dietary Type: Vegetarian

Ingredients

• 1 pizza crust, 10 inches in diameter, pre-baked or partially pre-baked (see Instructions)
• 4 medium potatoes, such as Yukon Gold or Russet
• 2 medium onions, sliced thinly
• 2 cloves garlic, chopped finely
• 4 ounces Raclette cheese, in thick slices
• 1/4 lemon
• 2 teaspoons dried oregano
• 2 tablespoons olive oil (plus more for drizzling)
• Salt, to taste
• Black pepper, freshly ground, to taste

Equipment Needed

• Large pot
• Medium skillet
• Cutting board
• Sharp knife
• Pizza peel or large spatula
• Outdoor grill

Instructions

1. If you’re not using a pre-baked pizza dough, you’ll want to par-bake it before adding the toppings. Preheat your grill to medium-low heat. Place the dough directly on the grill grates. Grill for about 5-7 minutes, or until the bottom is set and slightly golden, but still pliable. If using an oven, bake the raw dough at 450°F (232°C) for about 10 minutes, until it is 10 minutes shy of being done. The author mentions adding a thin layer of tomato sauce prior to baking the crust if desired. Remove from the grill (or oven) and set aside.

2. Prepare the potatoes: Bring a large pot of lightly salted water to a boil. Add the potatoes and simmer for about 20 minutes, or until they are easily pierced with a fork but not mushy. Drain the potatoes and let them cool slightly. Once cool enough to handle, slice them into 1/4-inch-thick rounds.

3. Caramelize the onions: While the potatoes are simmering, prepare the onions. In a medium skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and 1 teaspoon of dried oregano. Cook, stirring occasionally, for about 15-20 minutes, or until the onions are soft, translucent, and lightly caramelized. Be patient and don’t rush this step – the slow cooking brings out the natural sweetness of the onions. Set aside.

4. Assemble the pizza: Drizzle the prepared pizza crust with olive oil and season with salt, pepper, and the remaining 1 teaspoon of dried oregano. Sprinkle the chopped garlic evenly over the crust.

5. Layer the toppings: Arrange the sliced potatoes in a single layer over the garlic-covered crust. Tear the Raclette cheese into smaller pieces and scatter them evenly over the potatoes. Finally, spread the caramelized onions on top of the potatoes and cheese.

6. Grill the pizza: Preheat your grill to medium-low heat (approximately 300°F or 150°C). Carefully transfer the assembled pizza onto the grill grates, using a pizza peel or a large spatula. Close the grill lid and grill for 5-7 minutes. Then, turn off the grill burners and let the pizza sit for an additional 5 minutes, or until the cheese is melted, bubbly, and the pizza crust is crispy and browned. Keep a close eye on the pizza during grilling – if it’s browning too quickly, move it to the top rack of the grill or reduce the heat.

7. Finish and serve: Carefully remove the grilled pizza from the grill using a pizza peel or large spatula. Transfer it to a serving plate. Drizzle with a little extra olive oil, season with salt and pepper to taste, and squeeze the juice of 1/4 lemon over the top. Slice and serve immediately.

Expert Tips & Tricks

• Par-baking the crust: Whether you’re using a store-bought or homemade crust, par-baking it ensures that it will be crisp and sturdy enough to hold the toppings without becoming soggy.

• Potato preparation: Slicing the potatoes thinly is crucial for even cooking. If they are too thick, they may not cook through completely on the grill. Using a mandoline can help ensure uniform slices.

• Caramelizing the onions: Low and slow is the key to perfect caramelized onions. Don’t be tempted to turn up the heat, or they will burn instead of caramelizing. Stirring occasionally prevents sticking and ensures even cooking.

• Grill placement: Adjust the position of the pizza on the grill grates to control the browning. If the bottom is browning too quickly, move it to a cooler spot or use a pizza stone as a barrier.

• Cheese alternatives: If you can’t find Raclette cheese, Gruyere, Emmental, Jarlsberg, or Swiss cheese make excellent substitutes. They all have a similar nutty flavor and melting properties.

Serving & Storage Suggestions

Serve this grilled pizza immediately while the cheese is still melted and bubbly. It pairs well with a crisp green salad or a simple side of roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Reheating on the grill is not recommended, as the crust may burn.

Nutritional Information

Please note that these values are estimates and may vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	30mg	10%
Sodium	500mg	22%
Total Carbohydrate	50g	18%
Dietary Fiber	5g	20%
Sugars	8g
Protein	15g	30%

Variations & Substitutions

• Gluten-free: Use a gluten-free pizza crust for a gluten-free version of this recipe.

• Vegan: While Raclette is not vegan, you can substitute it with a high-quality vegan melting cheese.

• Spicy: Add a pinch of red pepper flakes to the caramelized onions for a touch of heat.

• Herbs: Experiment with different herbs, such as rosemary or thyme, instead of oregano.

• Vegetables: Add other grilled vegetables, such as bell peppers or zucchini, to the pizza.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Yes, you can use any type of potato you like, but Yukon Gold or Russet potatoes are recommended for their texture and flavor.

Q: Can I make the caramelized onions ahead of time?
A: Absolutely! The caramelized onions can be made a day or two in advance and stored in the refrigerator. This will save you time on the day you want to make the pizza.

Q: What if I don’t have a grill?
A: You can bake this pizza in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Q: How do I prevent the pizza from sticking to the grill?
A: Make sure the grill grates are clean and well-oiled before placing the pizza on them. You can also use a pizza stone on the grill to prevent sticking.

Q: Can I freeze this pizza?
A: It’s not recommended to freeze the assembled pizza, as the texture of the potatoes and cheese may change. However, you can freeze the caramelized onions for later use.

Final Thoughts

This Grilled Onion, Potato, and Raclette Pizza is more than just a recipe; it’s an invitation to embark on a culinary adventure. The combination of smoky grilled flavors, creamy cheese, and sweet caramelized onions is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to make it your own. Gather your friends and family, fire up the grill, and get ready to enjoy a truly unforgettable pizza experience. I encourage you to try this recipe and share your feedback – I’d love to hear how it turns out for you. Pair it with a crisp white wine or a refreshing craft beer for the perfect summer meal!