Roasted Corn, Poblano and Cheddar Pizza (Cooking Light)
Anna Sciancalepore Antoniello
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.
2 cfresh or frozen corn
1/2 cchopped green onion
1 clovegarlic, minced
1/2 clow fat milk
2 largeegg whites
1/2 tspkosher salt
1/4 tspground black pepper
1 cshredded cheddar
1 can(s)thin crust refrigerated pizza dough, such as pillsbury
·sour cream and cilantro for topping, optional
How to Make Roasted Corn, Poblano and Cheddar Pizza (Cooking Light)
- Preheat broiler.
- Reduce oven to 425 degrees.
- Whisk together egg whites, egg, salt and pepper. Stir in poblano peppers, corn mixture and cheese.