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


Ingredient Checklist


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

Instructions Checklist
  • 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; 36 g total fat; 16 g saturated fat; 4 g polyunsaturated fat; 12 g monounsaturated fat; 78 mg cholesterol; 1661 mg sodium. 459 mg potassium; 62 g carbohydrates; 3 g fiber; 7 g sugar; 26 g protein; 0 g trans fatty acid; 583 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 232 mg calcium; 2 mg iron;