I'm not a huge pizza fan, but this was delicious! It'd make a great finger food to serve at parties. Using fresh corn makes all the difference.
Roasted Fresh Corn, Poblano, and Cheddar Pizza
More From Cooking Light
Amount per serving
- Calories: 331
- Calories from fat: 28%
- Fat: 10.3g
- Saturated fat: 4.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.3g
- Protein: 15.8g
- Carbohydrate: 44.5g
- Fiber: 1.6g
- Cholesterol: 57mg
- Iron: 2.5mg
- Sodium: 808mg
- Calcium: 186mg
- 2 poblano chiles
- Cooking spray
- 2 cups fresh corn kernels (about 4 ears)
- 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
- 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°.
- n?|?ILarge 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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