1 1/3cupsGreek yogurt (I used full-fat but reduced fat is OK)
3tablespoonsmilk (I used 2% but any fat ratio should work fine)
8strips of bacon, fried until crispy
2cupbaby arugula, or lettuce of your choice
2cupscherry tomatoes, cut in half
*Thaw the puffed pastry on the counter for at least 30 minutes.
Preheat oven to 425 degrees (F).
Once thawed, carefully open the sheets of pastry. Using a sharp knife slice them in half, straight down the middle. Place the pastry on a large baking sheet lined with parchment or a silicon baking mat. Lightly brush the olive oil over the top of each pastry piece, then sprinkle with salt and pepper. Pop the pan in the oven and bake for 12-13 minutes.
While the pizza cooks:
Fry the bacon in a large skillet over medium-heat until cooked through and crispy; about 6-7 minutes. Cool and drain bacon on a plate lined with paper towels (just a minute or so), then chop the bacon into small pieces; set aside. Cut cherry tomatoes in half; set aside. In a medium-sized bowl whisk together the Hidden Valley® Greek Yogurt Salad Dressing Mix, Greek yogurt, and milk; beat until smooth; set aside.
Once the puffed pastry is done baking, let it rest for a minute or so, then cut each piece into 3 even squares. Drizzle with dressing, then top with bacon, lettuce, and tomato. Serve at once!
This is a 20-minute meal ONCE the cooking process has begun. You will need to take the pasty out to thaw 30 minutes prior to baking.
Feel free to swap out the arugula for baby spinach, mixed greens, or any lettuce of your choice; swap out the cherry tomatoes for fresh chopped tomatoes or even sun dried tomatoes.
I recommend cutting the pastry into slices before dressing with the toppings for easier serving.
You will have a lot of Ranch dressing leftover; it goes great with raw veggies or on top of a salad.