Roasted Fresh Corn, Poblano, and Cheddar Pizza

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.

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

Ingredients

• 2  poblano chiles
• Cooking spray
• 2  cups  fresh corn kernels (about 4 ears)
• 1/2  cup  chopped green onions
• 1  garlic clove, minced
• 1/2  cup  l% low-fat milk
• 2  large egg whites
• 1  large egg
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  cup  (4 ounces) shredded sharp cheddar cheese
• 1  (13.8-ounce) can refrigerated pizza crust dough
• 2  tablespoons  fat-free sour cream
• 2  tablespoons  chopped fresh cilantro

Preparation

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°.

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.

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.

Nutritional Information

Calories:

331 (28% from fat)

Fat:

10.3g (sat 4.4g,mono 2.2g,poly 0.3g)

Protein:

15.8g

Carbohydrate:

44.5g

Fiber:

1.6g

Cholesterol:

57mg

Iron:

2.5mg

Sodium:

808mg

Calcium:

186mg