Roasted Fresh Corn, Poblano and Cheddar Pizza

Cooking Light, 2005

Makes 6 servings

    2 poblano peppers                                                     
    Cooking spray                                                  
    2 cups fresh corn (4 ears)                                     
    1/2 cup chop green onions                                      
    1 clove mince garlic                                           
    1/2 cup milk                                                   
    2 egg whites                                                   
    1 egg                                                          
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 cup shred sharp cheddar cheese (4 oz)                        
    13 3/4 ounces refrigerated pizza crust                         
    2 tablespoons sour cream                                       
    2 tablespoons 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.

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; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.

Lower oven temperature to 425°.

Heat a large 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.

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.

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

NUTRITION PER SERVING
CALORIES 331(28% from fat); FAT 10.3g (sat 4.4g,mono 2.2g,poly 0.3g); PROTEIN 15.8g; CHOLESTEROL 57mg; CALCIUM 186mg; SODIUM 808mg; FIBER 1.6g; IRON 2.5mg; CARBOHYDRATE 44.5g