Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

roasted corn, poblano and cheddar pizza (cooking light)

(1 rating)
CiaoBella avatar
Recipe by
Anna Sciancalepore Antoniello
@CiaoBella
Benton, PA

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. Enjoy!

►
(1 rating)
yield 6 serving(s)
cook time 20 Min

Ingredients For roasted corn, poblano and cheddar pizza (cooking light)

  • 2
    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 lg
    egg whites
  • 1 lg
    egg
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    ground black pepper
  • 1 c
    shredded cheddar
  • 1 can
    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)

  • 1
    Preheat broiler.
  • 2
    Place poblanos on a baking sheet and broil chiles for 10 minutes until charred, turning occasionally.
  • 3
    Place in a bowl cover with plastic wrap. Let stand 10 minutes. Peel and discard skin, seeds and stems. Chop peppers; set aside.
  • 4
    Reduce oven to 425 degrees.
  • 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.
  • 6
    Whisk together egg whites, egg, salt and pepper. Stir in poblano peppers, corn mixture and cheese.
  • 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.
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Roasted Corn, Poblano and Cheddar Pizza (Cooking Light):

ADVERTISEMENT
ADVERTISEMENT