Roasted Corn, Poblano and Cheddar Pizza (Cooking Light)

Anna Sciancalepore Antoniello


This is a nice change of pace from your typical pizza.

You will never know it's "light".
I found this in a Cooking Light cookbook back from 2006. My husband and I have been enjoying it ever since.

The poblano peppers are not spicy and are a mild chile. They have a smokey flavor and just a hint of heat. So don't be afraid to try this.


pinch tips: How to Cook an Over Easy Egg





20 Min


poblano chiles
2 c
fresh or frozen corn
1/2 c
chopped green onion
1 clove
garlic, minced
1/2 c
low fat milk
2 large
egg whites
1 large
1/2 tsp
kosher salt
1/4 tsp
ground black pepper
1 c
shredded cheddar
1 can(s)
thin crust refrigerated pizza dough, such as pillsbury
sour cream and cilantro for topping, optional

Directions Step-By-Step

Preheat broiler.
Place poblanos on a baking sheet and broil chiles for 10 minutes until charred, turning occasionally.
Place in a bowl cover with plastic wrap. Let stand 10 minutes. Peel and discard skin, seeds and stems. Chop peppers; set aside.
Reduce oven to 425 degrees.
In a large skillet coated with cooking spray, add corn, onion and garlic over medium high heat. Saute until lightly golden brown. Stir in milk and cook over medium heat until liquid is almost evaporated. Cool slightly.
Whisk together egg whites, egg, salt and pepper. Stir in poblano peppers, corn mixture and cheese.
Spread out pizza dough on a baking sheet lined with parchment paper. Spread corn mixture over dough leaving an inch boarder. Fold boarder of dough over corn to form a crust.
Bake for 15-20 minutes or until set. (Sometimes after cooking I add another cup of shredded cheddar and place back in the oven to melt.) Serve with sour cream and cilantro if desired.

About this Recipe

Course/Dish: Other Main Dishes, Roasts, Pizza
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #corn, #Pizza, #poblano