Tuesday, May 02, 2006

Roasted Corn, Poblano, and Cheddar Pizza

This is one dish I am simply incapable of producing correctly. I've made it twice now, and both times I've seriously messed it up. Mostly what happens is that, for one reason or another, it ends up in a form other than pizza. Today's problem involved the dough. I couldn't find pizza dough, so I bought some breadstick dough instead. Well, the dough wouldn't spread. At all. So I ended up throwing it in a pie plate, prebaking it for a few minutes, and then pouring the topping over it, then baking it. It was still delicious - it always is - but I'm very frustrated. I will give myself one more opportunity to make this right, and if I mess up again then I'm obviously not meant to make it.

But it's really good, so I would like to have it again. :)

My (other) changes: I didn't use the sour cream or cilantro. I didn't think it needed it. And I used jalapenos instead of poblanos, because that was the only kind of chile at the store. It was pretty spicy. I would stick with poblanos next time.

Roasted Fresh Corn, Poblano, and Cheddar Pizza
From Cooking Light

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 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons fat-free sour cream
2 tablespoons chopped fresh cilantro

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 a 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.

Makes 6 servings.

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