Refrigerated pizza dough tends to draw up when it's first removed from the can. Let the dough rest a few minutes before you begin to work with it so it will be more pliable
2 slices applewood-smoked bacon (such as Nueske's), chopped
2 cups fresh corn kernels
1/2 cup chopped green onions
1 cup 2% reduced-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (10-ounce) can refrigerated pizza crust dough
How to Make It
Preheat oven to 375°.
Cook bacon slices in a large nonstick skillet over medium-high heat 3 minutes or until bacon is lightly browned. Add corn and onions; sauté 3 minutes. Place the corn mixture in a large bowl. Add the milk, 2 tablespoons cheese, salt, pepper, egg whites, and egg; stir until well blended.
Coat a 10 1/2-inch round removable-bottom tart pan lightly with cooking spray. Unroll dough onto lightly floured surface, and let rest 5 minutes. Pat dough into bottom and up sides of prepared pan. Place the pan on a baking sheet. Pour bacon mixture into the dough, and sprinkle with 2 tablespoons cheese. Bake at 375° for 25 minutes or until set. Cool tart in pan 10 minutes on a wire rack.
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