Roasted Chile, Corn and Cheddar Pizza

Adapted from Cooking Light

2 poblano chiles

2 cups fresh corn kernels (about 4 ears)

1/2 cup chopped green onion

1 garlic clove, minced

1/2 cup milk

2 large egg whites

1 large egg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup  shredded sharp cheddar cheese

1  recipe pizza dough store bought or homemade

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 and seal. Let stand 10 minutes to allow the skins to separate. Peel and discard skins, seeds, and stems. Chop peppers.

Lower oven temperature to 425°. In a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic and sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes more or until liquid almost evaporates. Cool slightly.

Meanwhile, place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese. Make sure the corn has cooled - you don't want to scramble the eggs

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 (optional).

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