This idea began on the same morning that we cooked Asparagus and Bacon Pancakes…as that was the fateful morning that my aunt brought a wedge of Swiss Raclette with her for our brunch. Tonight, we put it to good use, and this one would not have happened without her!
Raclette is a Swiss cheese that is often used by melting the surface of a wedge and then using a knife to slide the melted part off onto a variety of different ingredients. When we had Raclette in Zermatt, it was served with boiled potatoes, pearled onions, and gherkins. However, it is also commonly served with sliced smoked meats and/or roasted vegetables…so we decided to combine ingredients that often make it into Raclette feasts and turn them into a pizza!
We then opened up a bottle of Johannisberg that we’ve had for over a year and complete our Swiss flavours! En Guete!
Time: 30 Minutes
- Pizza crust or dough. Check out our homemade dough recipes!
- Raclette (pre-sliced or a wedge will work)
- Prosciutto (a smoked variety if possible, but regular will work)
- Put your pizza stone in the oven, and preheat your oven to 425 degrees F.
- Purée your onion in a food processor/blender/Ninja, and pour it into a pan with some paprika. Cook to caramelize and evaporate excess liquid.
- While your onion cooks, slice your mushrooms and prosciutto, cut your asparagus into quarters, and cut your Raclette.
- When your oven is hot, place your dough (we used a premade crust for this one) on your pizza stone, and spread your onion thinly on top.
- Add the rest of your toppings, and bake for about 15-20 minutes until your asparagus is cooked, your cheese is melted, and your crust is crispy to your liking.
- Plate, devour, and enjoy!