01Strain the yogurt in a cheesecloth lined strainer over a large bowl for about 3 hours.
02Once strained, preheat the oven to 425 F.
03Line a strainer with paper towels and add in the potatoes so the paper towels absorb excess moisture. Ensure the potatoes are dry.
04In 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.
05Line 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.
06Remove 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.
07Bake for another 10-15 minutes until the cheese has melted. Remove from oven, garnish as desired and serve.