Pizza Raclette

< Raclette-Fondue (12/14) >

Pizza Raclette


For the dough

  • ½ cube yeast
  • 1 ½ tsp sugar
  • 1 tsp salt
  • 250 g Wheat flour
  • 250 g durum wheat semolin
  • 40 g margarine
  • ¼ liter beer

For the topping:

  • ½ can tomato purée
  • 3 balls Mozzarella
  • as needed Raclette cheese, or cheese of your choice
  • 200 g ham
  • 100 g salami
  • ½ can tuna
  • ½ can Pineapple chunks
  • 150 g Minced meat, briefly cooked with tomato purée
  • ½ can mushrooms
  • ½ can corn
  • ½ glass peperoni
  • As needed caper, caper, onion rings , olives
  • As needed Pizza spice, Oregano


To prepare the dough, crumble the yeast into a bowl and add the sugar and the salt on top.  After approx. 30 minutes the dough is fluid. Heat the beer and margarine in a pan. Put the flour and the durum wheat semolina in a big bowl and add the yeast mixture and the beer-margarine mixture. Mix everything with the kneading hook of the hand mixer until the dough is smooth. Cover the bowl and keep it for 30 minutes on a warm place.

Oil your hands and form some dough pieces (approx.. 28g each). Roll them and put them on an oiled plate. Cover it with a clean cloth.

Prepare all ingredients in small bowls on the table. Take one dough roll and press it in the Raclette pan. Place it on the grill plate on top of the Raclette grill for some minutes and then place it in the grill.  Then garnish with tomato sauce and the ingredients you prefer, put the cheese on top and place it back in the Raclette grill until the cheese melts.

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