Becky Luigart-Stayner
Yield
6 servings (serving size: 1 pizza piece, 1 teaspoon sour cream, and 1 teaspoon cilantro)

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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 3

Lower oven temperature to 425°.

Step 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.

Step 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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Ratings & Reviews

mmidorijoy's Review

epalkot
September 12, 2013
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.

rottrod's Review

dizzydoggy
August 17, 2013
This is excellent. My husband does not like spicy food so I soaked the seeded pablanos in water for an hour before broiling them. I made a whole wheat crust which was a little thick but that was my fault not the recipe's. I used vegan cheese (Dayia), vegan milk and egg substitute. It did not need sour cream but it would probably be good for those who eat it. This is a winner and I will make it again and again.

detailaddict's Review

mmidorijoy
August 24, 2011
I've made this a few times now...so good. I use a homemade white whole wheat crust, this most recent time fermented overnight and slipped onto a hot round stone with a pizza peel. The best ever! There's lots of room for experimentation; one could easily add bacon or try pepper-jack cheese. I don't get to make this often as my husband doesn't eat peppers or onions, but this recipe will remain permanently earmarked.

dizzydoggy's Review

dallastx
September 12, 2010
This is so delicious! I chose this recipe because I got corn on the cob, poblano chiles, garlic, and jalapenos in my CSA this week. This recipe was so great! Everything tastes so fresh. I added jalapeno to the pizza dough (which I made myself in my bread machine) and it gave it a nice kick. I cooked it closer to 20 minutes, not 12, and everything set perfectly. I'll definitely make this again.

dallastx's Review

chicaferguson
September 06, 2010
This is a great vehicle for fresh corn and a nice break from tomato-based pizza. Almost like a strata but not as eggy (DH labeled it a casserole, "but a good one!"). Used homemade pizza dough to save money. Served with CL's spinach salad with cumin vinaigrette.

epalkot's Review

detailaddict
June 20, 2010
I love this pizza and have been making it since I saw it in the magazine about five years ago. It's really delicious, good for us, and cheap during the summer. I think all the produce ingredients (corn, poblanos, green onions, garlic and cilantro set me back $3 at the grocery store. I experiment with different homemade crusts, but store-bought is fine when I'm our if time. We love it topped with summer tomatoes. Yum! Oh, and this holds a special place in my heart as the recipe I made when my then-boyfriend (now husband) told me he loves me for the first time. It's that good! ;)

chicaferguson's Review

rottrod
April 10, 2009
LOVE this recipe. Second time I'm making it, and it's delicious!! Don't even need the sour cream. YUM!!