Fresh Corn, Poblano, and Cheddar Pizza
Ingredients
-
1
large
poblano chile
-
2
cups
fresh corn kernels
-
½
cup
chopped green onions
-
1
clove
garlic
-
1
medium
zucchini
-
½
cup
1% low-fat milk
-
2
large
egg whites
-
1
large
egg
-
½
tsp
salt
-
¼
tsp
black pepper
-
4
oz
shredded sharp cheddar cheese
-
1
13.8 oz
can refrigerated pizza crust dough
-
2
tbsp
chopped fresh cilantro
-
2
tbsp
fat-free sour cream
Instructions
- 1. Preheat the broiler and place the poblano chile on a foil-lined baking sheet to broil for 10 minutes until charred.
- 2. Lower the oven temperature to 425°F and place the broiled pepper in a zip-top bag for 10 minutes.
- 3. Remove the skin, seeds, and stem from the poblano, then chop it.
- 4. Heat a skillet over medium-high heat, coat with oil, and sauté the corn, green onions, garlic, and zucchini for 2 minutes.
- 5. Stir in the milk and cook until the liquid has almost evaporated, then cool slightly.
- 6. In a bowl, whisk together the egg whites, egg, salt, and pepper, then mix in the poblano, corn mixture, and cheese.
- 7. Unroll the pizza dough onto parchment paper, shape it if necessary, and spread the corn mixture over it, leaving a 1-inch border.
- 8. Fold the edge of the dough over the corn mixture and bake for 12-15 minutes until set.
- 9. Sprinkle with cilantro and serve with sour cream if desired.
Nutrition Facts (estimated)
Servings
6
Calories
327
Total fat
10g
Total carbohydrates
47g
Total protein
15g
Sodium
840mg
Cholesterol
48mg
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