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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


Recipe Summary

20 mins
14 mins
2 mins
36 mins


Ingredient Checklist


Instructions Checklist
  • 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°. 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.