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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) 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 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. CALORIES 331 (28% from fat); FAT 10.3g (sat 4.4g,mono 2.2g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 57mg; CALCIUM 186mg; CARBOHYDRATE 44.5g; SODIUM 808mg; PROTEIN 15.8g; FIBER 1.6g Cooking Light, JULY 2005  |
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