roasted corn, poblano and cheddar pizza (cooking light)

How To Make roasted corn, poblano and cheddar pizza (cooking light)

• Step 1
  Preheat broiler.
• 
  Step 2
  Place poblanos on a baking sheet and broil chiles for 10 minutes until charred, turning occasionally.
• 
  Step 3
  Place in a bowl cover with plastic wrap. Let stand 10 minutes. Peel and discard skin, seeds and stems. Chop peppers; set aside.
• Step 4
  Reduce oven to 425 degrees.
• 
  Step 5
  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.
• Step 6
  Whisk together egg whites, egg, salt and pepper. Stir in poblano peppers, corn mixture and cheese.
• 
  Step 7
  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.
• 
  Step 8
  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.
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