Fresh Corn, Poblano, and Cheddar Pizza

[nverland]

Fresh Corn, Poblano, and Cheddar Pizza
Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Yield: 6

Ingredients

1 large Poblano chile
Olive oil mister or cooking spray
2 cup fresh corn kernels (about 4 ears)
1/2 cup chopped green onions
1 garlic clove, minced
1 medium zucchini, quartered lengthwise and sliced
1/2 cup 1% low-fat milk
2 large egg whites
1 large egg
1/2 tsp salt
1/4 tsp freshly ground 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)

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).