Ingredients
The following ingredients have 4 Servings
- 1 cup plain non fat greek yogurt
- 1 cup self raising flour
- 1.5 tsp olive oil
- 2 small potatoes
- 1/4 cup ranch dressing *I used my own recipe and it is linked in the opening write up
- 1 cup reduced fat shredded cheese
- 5 slices center cut bacon (cooked and crumbled)
- 1/4 cup diced red onion *optional (can also use green onions)
Instruction
- Boil the potatoes for approx 12 min, you want them semi soft and easy to cut into thin slices but not too soft or they will break.. I peeled my potatoes but you don't have to. Once the potatoes have cooled down you can cut them into thin slices.
- Preheat oven to 475F.. I used a 12 inch skillet, lightly brush a little olive oil on the bottom of the skillet.
- First make the 2 ingredinet dough with the flour & yogurt. If you find it too sticky add a little extra flour and make sure you use flour on your surface and the rolling pin.
- Roll out the dough so it is big enough to fit into your skillet, you don't want the dough too thick and if it is not a perfect circle it's ok you can fix the edges once you lay the dough into the skillet.
- When you place the dough in the skillet make sure it comes up the edges to form a crust *as seen in picture... lightly brush a little more olive oil on top of the dough.
- Spread the ranch dressing onto the bottom of the dough then lay out the potato slices making sure you cover all areas.
- Sprinkle the cheese on top of the potato slices, then add crumbled cooked bacon and onion.
- Bake in the oven for 16-18 minutes or until the crust looks golden brown.
- I cut mine into 4 large slices, you could cut it into 8 smaller ones if you'd prefer.
