Roasted Fresh Corn, Poblano, and Cheddar Pizza

Name: Roasted Fresh Corn, Poblano, and Cheddar Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 large egg; 2 larges egg whites; 2 Tbsps chopped fresh cilantro; 473 milliliters fresh corn kernels (about 4 ears); 1 garlic clove, minced; 118 milliliters chopped green onions; 118 milliliters l% low-fat milk; 391 grams refrigerated pizza crust dough; 2 poblano chiles; 1 teaspoons salt; 113 grams cup shredded sharp cheddar cheese; 2 Tbsps fat-free sour cream

The recipe Roasted Fresh Corn, Poblano, and Cheddar Pizza could satisfy your Mediterranean craving in roughly 45 minutes. This main course has 346 calories, 16g of protein, and 12g of fat per serving. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up sharp cheddar cheese, corn kernels, egg whites, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally.

Ingredients you will need

Poblano Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a heavy-duty zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

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

Ingredients you will need

Peppers

Seeds

Lower oven temperature to 42

Equipment you will use

Oven

n?|?ILarge nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add corn, green onions, and garlic; saut 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly.

Ingredients you will need

Green Onions

Garlic

Corn

Milk

Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.

Ingredients you will need

Poblano Pepper

Black Pepper

Egg Whites

Cheese

Corn

Salt

Egg

Equipment you will use

Whisk

Bowl

Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture.

Ingredients you will need

Spread

Dough

Corn

Bake at 425 for 12 minutes or until set.

Equipment you will use

Oven

Serve with sour cream; sprinkle with cilantro.

Ingredients you will need

Sour Cream

Cilantro

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1large

egg 2larges

egg whites 2Tbsps

chopped fresh cilantro 473milliliters

fresh corn kernels (about 4 ears)1

garlic clove, minced 118milliliters

chopped green onions 118milliliters

l% low-fat milk 391grams

refrigerated pizza crust dough 2

poblano chiles 1teaspoons

salt 113grams

cup shredded sharp cheddar cheese 2Tbsps

fat-free sour cream

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.