Mike Amheiser's Recipe - "Mike's Favorite"

Brush homemade garlic butter (blend of Amish butter, margarine, spices and Romano cheese) into a deep dish pan and stuff the crust with Wisconsin award-winning provolone. Top the pizza with fresh chopped garlic, onion, green pepper, mushrooms, hard salami, pepperoni and bacon, allowing the juices from the meats to seep down into the pie. Sprinkle with basil and Romano cheese after pizza exits the oven.