Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories385.2 kcal (19%)
Total Fat17.5 g (25%)
Carbs37.2 g (14%)
Sugars4.1 g (5%)
Protein20.5 g (41%)
Sodium719.9 mg (36%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Strain the yogurt in a cheesecloth lined strainer over a large bowl for about 3 hours.
StrainerStep 2
Once strained, preheat the oven to 425 F.
OvenPreheatStep 3
Line a strainer with paper towels and add in the potatoes so the paper towels absorb excess moisture. Ensure the potatoes are dry.
StrainerStep 4
In a large bowl beat the egg, add in the potatoes, strained yogurt, 1 teaspoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and pepper. Mix well.
WhiskStep 5
Line a baking sheet with parchment paper. Evenly distribute the potato mixture with a fork, forming a circle. The thickness of the crust should be no more than 1/2 an inch. Bake for 30-35 minutes until the crust has browned.
Baking sheet
Parchment paper
ForkOvenHeatStep 6
Remove from oven and use the back of a spoon to spread the ricotta cheese as the base. Top it off with the cheese blend, fire roasted tomatoes and 1/2 teaspoon of garlic powder.
Step 7
Bake for another 10-15 minutes until the cheese has melted. Remove from oven, garnish as desired and serve.
OvenHeatView on savorrecipes.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
