Meat and Potato Pizza
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.
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.