Fresh Corn, Poblano, and Cheddar Pizza

Name: Fresh Corn, Poblano, and Cheddar Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 large poblano chile; olive oil mister or cooking spray; 2 cup fresh corn kernels; ½ cup chopped green onions; 1 garlic clove; 1 medium zucchini; ½ cup 1% low-fat milk; 2 large egg whites; 1 large egg; ½ tsp salt; ¼ tsp black pepper; 1 cup 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

User Reviews

4.5

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6 servings
Calories
327 kcal
Course
Side Dish, Main Course
Cuisine
American

Fresh Corn, Poblano, and Cheddar Pizza

Omar Parker

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Sweet corn meets smoky roasted poblanos in this summer pizza recipe. Slightly adapted from Cooking Light's Roasted Fresh Corn, Poblano, and Cheddar Pizza.

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Ingredients

Servings

1 large poblano chile
olive oil mister or cooking spray
2 cup fresh corn kernels about 4 ears
½ cup chopped green onions
1 garlic clove minced
1 medium zucchini quartered lengthwise and sliced
½ cup 1% low-fat milk
2 large egg whites
1 large egg
½ tsp salt
¼ tsp black pepper
1 cup 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 optional

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Instructions

Preheat broiler.
Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning halfway through cooking time.
Lower oven temperature to 425°F.
Place pepper in a zip-top bag and seal; let stand 10 minutes. Carefully remove skin, seeds, and stem, then chop pepper.
Heat large skillet over medium-high heat. Coat pan with oil or cooking spray. Add corn, green onions, garlic, and zucchini; sauté 2 minutes or until just beginning to brown. Stir in milk; cook over medium heat 3–4 minutes or until liquid has almost evaporated. Cool slightly.
In a large bowl, whisk together egg whites, egg, salt, and pepper. Stir in poblano pepper, corn mixture, and cheese.
Unroll pizza dough onto parchment paper. It should form a 13 x 8 inch rectangle; if it doesn't, use your hands to shape it into one. Spread corn mixture over dough, leaving a 1-inch border. Fold edge of dough over corn mixture. Bake for 12–15 minutes or until set. Sprinkle with cilantro and serve with sour cream (if using).

Nutrition Information

Show Details

Serving 1slice of pizza Calories 327kcal (16%) Carbohydrates 47g (16%) Protein 15g (30%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 48mg (16%) Sodium 840mg (35%) Potassium 371mg (11%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 607IU (12%) Vitamin C 27mg (30%) Calcium 185mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 327 kcal

% Daily Value*

Serving	1slice of pizza
Calories	327kcal	16%
Carbohydrates	47g	16%
Protein	15g	30%
Fat	10g	15%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	48mg	16%
Sodium	840mg	35%
Potassium	371mg	8%
Fiber	3g	12%
Sugar	11g	22%
Vitamin A	607IU	12%
Vitamin C	27mg	30%
Calcium	185mg	19%
Iron	3mg	17%