Pizza: Loaded Baked Potato

My husband and I met at UConn. We have so many fond memories of that place. One of our favorite foodie spots was (is) a place called Willington Pizza. They make, arguably, the. best. pizza. ever. My husband's hands-down favorite; Red Potato Pizza. It's an amazing creation. Take a delicious loaded baked potato... sour cream, green onions, broccoli, cheddar cheese, and bacon... and add an amazingly crispy thin pizza crust. Pure heaven. Of course, it's not exactly what I'd call health-food.

Tonight's mission, create a healthy version of the nostalgic potato pie.


I started with the obvious crust choice, my favorite pita bread. Swapped the fatty sour cream for low fat greek yogurt. Then, I slimmed down the amount of cheese and bacon. You really don't need a ton of bacon. A little goes a long way. I also played around with cooking method. The pita crusts burn quite easily. But I found that they cooked perfectly on a cookie sheet on the top rack. I raised the heat a bit and was able to keep the crust from turning black while the cheese turned golden brown!

Loaded Potato Pizza
(makes 2 servings)
(roughly 300 calories per serving)

2 Joseph's Flax, Oat Bran, Whole Wheat Pita breads
1/2 cup low fat greek yogurt (I used Cabot greek yogurt tonight)
dash oregano, salt, & pepper
4 baby red potatoes 
1 to 2 ounces cheddar cheese, sliced thin or shredded (I used mini Baby Bel's for portion control)
2 bacon slices, cooked and chopped to bits
2 green onions, sliced thinly

Move oven rack to top position. Preheat oven to 375 Degrees F.

1. Boil water. Slice potatoes in 1/4 inch slices. Boil potatoes about 10 minutes or until soft to the poke of a fork. Drain potatoes.

2. Layer ingredients - Pita bread, greek yogurt, dash of spices (oregano, salt, pepper), 1/2 the green onions, sliced and cooked potatoes, bacon bits, cheese.

3. Bake on tin-foil-lined cookie sheet at 375 Degrees F, on top oven rack, for 12 to 14 minutes or until cheese bubbles and becomes golden brown.

4. Remove from oven. Sprinkle remaining green onions.

5. Enjoy!