Fresh Corn, Poblano, and Cheddar Pizza
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 large poblano chile
2 c. fresh corn kernels (about 4 ears)
1/2 c. chopped green onions
1 garlic clove, minced
1 medium zucchini, quartered lengthwise and sliced
1/2 c. l% low-fat milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 c. (4 ounces) shredded sharp cheddar cheese
1 (13.8-ounce) can refrigerated pizza crust dough
2 tbsp. chopped fresh cilantro
2 tbsp. fat-free sour cream (optional)
Preheat broiler and line a baking sheet with parchment paper. Place poblano chile on a foil-lined baking sheet broil 10 minutes or until blackened and charred, turning halfway through cooking time. Lower oven temperature to 425°. Place pepper in a zip-top bag and seal let stand 10 minutes. Carefully remove skin, seeds, and stem, then chop pepper.
Heat large skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, garlic, and zucchini. Sauté 2 minutes or until just beginning to brown. Stir in milk and cook over medium heat 3-4 minutes or until liquid has almost evaporated. Cool slightly.
In a large bowl, whisk together egg whites, egg, salt, and pepper. Stir in poblano pepper, corn mixture, and cheese. Unroll pizza dough onto parchment paper. It should form a 13 x 8 inch rectangle. If it doesn’t, use your hands to shape it into one. Spread corn mixture over dough, leaving a 1-inch border. Fold edge of dough over corn mixture. Bake at 425° for 12-15 minutes or until set. Sprinkle with cilantro and serve with sour cream (if using).