Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

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.

Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
bake:
14 mins
stand:
2 mins
total:
36 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine butter, garlic, and rosemary.

    Advertisement
  • 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°. 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.

Nutrition Facts

669 calories; fat 36g; cholesterol 78mg; saturated fat 16g; carbohydrates 62g; mono fat 12g; poly fat 4g; insoluble fiber 3g; sugars 7g; protein 26g; vitamin a 583.1IU; vitamin c 14.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.4mg; vitamin b6 0.4mg; folate 12.1mcg; vitamin b12 0.4mcg; sodium 1661mg; potassium 459mg; calcium 232.2mg; iron 1.6mg.
Advertisement
Advertisement