Ingredients
| Quantity | Ingredients |
|---|---|
| 2 | poblano chiles |
| Cooking spray | |
| 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 | large egg |
| 1/2 tsp | salt |
| 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 |
Directions
Preheat broiler.
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
Source: www.cookinglight.com