1 1/2 pounds small red potatoes, boiled, thinly sliced
6 ounces French ham, thinly sliced
3 cups (9 ounces) grated Wisconsin Raclette Cheese
1 1/2 teaspoons caraway seeds
1 tablespoon chopped fresh chives
2 teaspoons sugar
1 package dry yeast
1 cup warm water (105° F to 115° F)
3 3/4 cups flour
1 tablespoon olive oil
1 teaspoon salt
Vegetable cooking spray
Top prepared pizza crusts with ham and potato slices; sprinkle cheese and caraway seeds over top. Bake at 475° F for 9 minutes; garnish with chopped chives.
Pizza Dough: In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Stir in flour, oil and salt to form a soft dough. On a lightly floured surface, knead dough for about 5 minutes, until smooth and elastic. In a large bowl coated with cooking spray, place dough, turning to coat top. Cover; let rise in a warm place (85° F), free from drafts, for 40 minutes or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Divide dough into 6 equal portions; roll each portion into a 9 inch circle. Place crusts on preheated pizza stones or baking sheets coated with cooking spray. Top and bake pizzas according to previous recipe directions.