Green Bay Football Outdoor Cooking and Tailgating Recipes: Pack Attack Party Planning With Appetizers, Meat & Game by Nathan Isaac (Coach Kaleb) - HTML preview

28. Meat and Potato Pizza

Makes: 4 servings

Prep: 20 mins

Bake: 14 mins

Stand: 2 mins

Ingredients:

3 tablespoons butter, softened

4 cloves garlic, minced

1 teaspoon snipped fresh rosemary

1 13.8 - ounce package refrigerated pizza dough

2 russet potatoes (about 10 ounces), peeled and very thinly sliced*

7 ounces cooked smoked sausage, thinly sliced

5 slices bacon, crisp-cooked and crumbled

1 cup shredded mozzarella cheese

Directions:

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 degree 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.

HOT TIP:

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.