Roasted Sweet Corn, Poblano, and Cheddar Pizza

Write By: admin Created Date: 2015-10-08 Hits: 303 Comment: 0

Roasted Sweet Corn, Poblano, and Cheddar Pizza

Ingredients

  • 2 poblano chiles
  • Cooking spray
  • 2 cups sweet corn kernels
  • 1/2 cup chopped green onions
  • 1 garlic clove, minced
  • 1/2 cup l% low-fat milk
  • 2 large egg whites
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons chopped fresh cilantro

Method

  • Preheat broiler.
  • Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.
  • Lower oven temperature to 425°.
  • Large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.
  • Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.



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