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Meat and Potato Pizza
- Makes: 4 servings
Chalk this recipe up as an occasional indulgence. It's topped with a totally mouthwatering combo of thin-sliced potatoes, bacon, sausage and a delectable garlic-rosemary butter. The recipe, which comes from Hidemi Walsh of Plainfield, Indiana, received an honorable mention in our 2012 Best of the Midwest Recipe Contest.
snipped fresh rosemary
refrigerated pizza dough
russet potatoes (about 10 ounces), peeled and very thinly sliced*
cooked smoked sausage, thinly sliced
bacon, crisp-cooked and crumbled
shredded mozzarella cheese
In a small bowl, combine butter, garlic, and rosemary.
In a 15x10x1-inch baking pan, unroll pizza dough. Press out to a 14x10-inch rectangle. Pinch edges to form a rim. Spread butter mixture over the dough. Top with potatoes, sausage, bacon and cheese. Bake in a 425 degrees . oven for 14 to 16 minutes or until crust is golden brown and potatoes are tender. (There may be a small amount of free butter in the pan). Let stand several minutes before slicing.
- * For the potatoes to cook thoroughly on the pizza, it's important that they're very thinly (and uniformly) sliced. A sharp knife works fine, but a mandolin or food processor makes the job a snap.
(Meat and Potato Pizza)
Servings Per Recipe 4, vit. A (IU) 583, vit. C (mg) 14, Thiamin (mg) 0, Riboflavin (mg) 0, Polyunsaturated fat (g) 4, carb. (g) 62, iron (mg) 2, fiber (g) 3, Fat, total (g) 36, sugar (g) 7, cal. (kcal) 669, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 232, pro. (g) 26, Trans fatty acid (g) 0, chol. (mg) 78, Potassium (mg) 459, Folate (µg) 12, sodium (mg) 1661, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 12, Niacin (mg) 3, sat. fat (g) 16