Roasted Fresh Corn, Poblano, and Cheddar Pizza

Becky Luigart-Stayner

Refrigerated dough tends to shrink when removed from the can. Let the dough rest a few minutes before you start to work with it so it will be more pliable.

Yield: 6 servings (serving size: 1 pizza piece, 1 teaspoon sour cream, and 1 teaspoon cilantro)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat broiler.
  2. 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.
  3. Lower oven temperature to 425°.
  4. 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.
  5. 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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