I can't take much credit for this recipe. I got it from Cooking Light years ago and just made a few changes- things like swapping out egg whites and using whole eggs, and using whole wheat pizza crust instead of white, packaged crust. The cilantro and sour cream topping really makes this dish, so don't leave those out. If you're afraid of hot, spicy foods, just make sure to remove all the seeds and skin-- that's where all the heat is. Then all you're left with is a mild chile flavor without it being too spicy.
Roasted Corn and Poblano Pizza
2 poblano chiles
Olive oil or butter for sauteing
2 cups corn kernels
1/2 cup chopped green onions
1 garlic clove, minced
1/2 cup whole milk
2 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded sharp cheddar cheese
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro
*You can buy premade whole wheat pizza dough at stores like Trader Joe's and Fresh and Easy, in the refrigerated section. I make my own so that I know exactly what is in it.
Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.
Lower oven temperature to 425°.
In a large skillet, melt butter or olive oil over medium high heat. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place eggs, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.
Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.
This post is part of Real Food Wednesdays.