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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I thought this tart was really good. A few things to consider. If you use pizza crust it does not cook thoroughly in the 25 min suggested cooking time. So in the future I will pre-bake my pizza crust prior to adding the filling, or perhaps use a low fat pie crust. Also, I subbed mild cheddar for parm, simply because I didn't have any parm on hand.
Anyway, make this...you will like it.
I made this tart for breakfast and all enjoyed. I did make a couple of changes: I used two links of breakfast sausage because of an unforeseen bacon problem, I used asiago in place of the parm, and I baked the tart in a springform pan. It took about 40 minutes in the oven until the eggs were completely set.
This is a goto recipe in our house with a nice spring salad. Only change is I make it with pie dough. Find the pizza dough too heavy and hard to work. Also, it does take longer to cook than called for. Everyone loves it and guests always ask for the recipe.
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