Loaded potato pizza
Servings: 4
Ingredients
- 1 cup plain non fat greek yogurt
- 1 cup self rising flour
- 1.5 tsp olive oil
- 2 small potatoes
- 1/4 cup ranch dressing or zero point ranch
- 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
Instructions
- Boil the potatoes for about 12 minutes. They need to be semi-soft and easy to cut into thin slices. Boiling them too long will make them too soft. So keep it to 12 minutes max.
- Once the potatoes have cooled down, cut them into thin slices.
- Preheat the oven to 475F. Lightly brush the cast iron skillet with a little olive oil.
- Make the 2 ingredient dough with the flour and yogurt. If you find it too sticky, add a little extra flour, and make sure you use flour on the surface and the rolling pin.
- Roll out the dough so it is big enough to fit into the skillet. You don't want the dough too thick. If it is not a perfect circle, it's ok.
- When you place the dough in the skillet make sure it comes up the edges to form a crust then lightly brush a little more olive oil on top of the dough.
- Spread the ranch dressing onto the bottom of the dough, then lay on the potato slices, making sure you cover all areas.
- Sprinkle the cheese on top of the potato slices and add crumbled, cooked bacon and diced onion.
- Bake the pizza in the oven for 16-18 minutes or until the crust looks golden brown. Let it cool a bit before slicing. Enjoy!
Notes
Nutrition
Serving: 0.25pizza | Calories: 340kcal | Carbohydrates: 43g | Protein: 15g | Fat: 12g | Saturated Fat: 2.86g | Sodium: 314mg | Fiber: 2.46g | Sugar: 4g