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.

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Ingredients

Directions

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

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  • 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.

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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; 78 mg cholesterol; 1661 mg sodium. 62 g carbohydrates; 26 g protein;

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