|2 cups||fresh corn kernels (about 4 ears)|
|1/2 cup||chopped green onions|
|1||garlic clove, minced|
|1/2 cup||l% low-fat milk|
|2||large egg whites|
|1/4 tsp||freshly ground black pepper|
|1 cup (4 ounces)||shredded sharp cheddar cheese|
|1 (13.8-ounce) can||refrigerated pizza crust dough|
|2 tbsp||fat-free sour cream|
|2 tbsp||chopped fresh cilantro|
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°.
Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. 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 egg whites, egg, 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.
Yield: 6 servings (serving size: 1 pizza piece, 1 teaspoon sour cream, and 1 teaspoon cilantro)
CALORIES 331 (28% from fat); FAT 10.3g (sat 4.4g,mono 2.2g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 57mg; CALCIUM 186mg; CARBOHYDRATE 44.5g; SODIUM 808mg; PROTEIN 15.8g; FIBER 1.6g