YOUR KIT INCLUDES: 1 sweet potato dough, 1 bag of tomato sauce, 2 bags of cheese, 1 potato, 1/4 lb. ground beef, 1/4 lb. thick sliced bacon, 1 bag nacho chips, 1 ear of corn, 1 bag sour cream

YOU WILL NEED: salt, pepper, olive oil, a heavy duty sheet pan, an oven, an appetite.

Set dough out to bring to room temp* (usually takes about an hour, so plan ahead!).

Preheat oven to 425. Lightly oil a heavy duty sheet pan**, place dough in the center.

Wet your fingers, and gently massage dough out to the edges of the sheet pan. This dough will be very pliable if it is fully relaxed at room temperature. If it's still cold, it will be difficult (see pro tip below). If it tears or there are holes, don't panic! Just tear off a little dough from one of the edges (I look to see if there's an extra thick corner) and patch it up! Remember, none of this should be perfect. The more rustic, the better. If your pizza has a hole in it, it will still taste delicious.

Wash and dry produce. Slice potatoes in half, then halve again until you have thin wedges. Place on sheet pan, drizzle with olive oil, season with salt and pepper. Roast for 10 minutes in an even layer (skin side down), then remove from oven. They will only be slightly done (they finish cooking on top of the pizza).

Turn oven up to 475 degrees.

While potatoes roast: Heat one tablespoon of olive oil in a large pan. Once it's hot, add ground beef. Season with salt and pepper, cook until done. Drain grease. Scoop cooked beef out and set aside in a separate bowl, rinse and wipe out pan.

Place bacon into same pan (cold), and turn heat on to medium hot. Fry bacon until good and crispy (this is a topping after the pizza is done, so be sure bacon is cooked thoroughly).

Spread sauce all over dough. I personally recommend going all the way to the edge, but if you'd like more crust, feel free to leave no more than an inch around the parameter.

Sprinkle cheese. Spread ground beef in even layer. Decorate with potato slices (skin side down). Lightly season with salt, but use a heavy hand when seasoning with pepper. Be sure to pepper all along the edges- it makes the dough extra delicious!

Drizzle with olive oil. Bake for 18 minutes.

While the pizza cooks: crush nacho chips up into medium-small crumbs, set aside.

Crumble bacon, set aside.

Remove corn husks and silks. Slice kernels off of corn cob (you'll only need a handful), and place in microwave-safe bowl. Fill with water, and heat for 1-2 minutes (we're just warming them up). Drain, return to bowl.

Remove pizza from oven. Sprinkle bacon crumbs, chip crumbs, and warm corn. Drizzle sour cream in an artistic fashion (be creative- make a smiley face, spell your child's name out, etc.). Sprinkle with fresh grated parmesan, if desired. Cut pizza into either 8 large squares, or 16 smaller rectangles, depending on your mood and how many are eating. Try to wait 5-10 minutes, as to avoid burning the roof of your mouth!

*If you're running behind or forgot to take the dough out of the fridge ahead of time, I place the sheet pan with the dough on top of the stove while it's heating up, massaging it out to the edges every couple of minutes.

**I highly recommend using a heavy duty, ridged sheet pan. These are the ones I prefer and love. I have about 10 of them on hand at any time. They last for years, and truly provide the best results: www.usapan.com/half-sheet (Not an ad! Just a happy, repeat customer!)