Roasted Fresh Corn, Poblano, and Cheddar Pizza

Roasted Fresh Corn, Poblano, and Cheddar Pizza
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons fat-free sour cream
  • ¼ teaspoon freshly ground black pepper
  • ½ cup l% low-fat milk
  • ½ teaspoon salt
  • ½ cup l% low-fat milk
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • + 21 more ingredients
    • 1 large egg
    • 1 garlic clove, minced
    • ½ teaspoon salt
    • 1 cup (4 ounces) shredded sharp cheddar cheese
    • 2 poblano chiles
    • 2 large egg whites
    • 1 large egg
    • ¼ teaspoon freshly ground black pepper
    • 2 large egg whites
    • Cooking spray
    • ½ cup chopped green onions
    • 1 (13.8-ounce) can refrigerated pizza crust dough
    • 2 cups fresh corn kernels (about 4 ears)
    • 1 garlic clove, minced
    • 2 poblano chiles
    • 2 cups fresh corn kernels (about 4 ears)
    • 1 (13.8-ounce) can refrigerated pizza crust dough
    • 2 tablespoons fat-free sour cream
    • Cooking spray
    • 2 tablespoons chopped fresh cilantro
    • ½ cup chopped green onions

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°....

View full recipe at My Recipes

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