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.