Becky Luigart-Stayner
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

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

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

August 24, 2011
I've made this a few times 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

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

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

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

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