This vegetarian Recent Corn, Poblano, and Cheddar Pizza is ideal for summer season get-togethers. On this recipe, candy corn meets smoky roasted poblano pepper.
I’m a recipe hoarder. I subscribe to a bunch of cooking magazines and minimize out recipes fairly liberally. As a result of I’ve so many recipes saved, a recipe has to actually rock my socks if I’m going to make it once more. It could actually’t simply be good, it needs to be good.
The primary time I made this Recent Corn, Poblano, and Cheddar Pizza recipe from Cooking Gentle, we cherished it a lot that we made it once more the following week. And now, 7 years later, it’s change into a summer season custom of ours. As quickly as I begin seeing recent corn on the farmers market or grocery retailer, I make this pizza. After which I’ll make it each few weeks for so long as corn is in season. LIke I stated, it’s uncommon that I make the identical recipe greater than as soon as, however this pizza is one which we by no means get uninterested in. In reality, I’m fairly assured that should you strive it, it will likely be your new summer season custom too.
Recent Corn, Poblano, and Cheddar Pizza
Prep Time: 30 minutes
Prepare dinner Time: 30 minutes
Complete Time: 1 hour
1 giant poblano chile
olive oil mister or cooking spray
2 cup recent corn kernels (about four ears)
1/2 cup chopped inexperienced onions
1 garlic clove, minced
1 medium zucchini, quartered lengthwise and sliced
1/2 cup 1% low-fat milk
2 giant egg whites
1 giant egg
1/2 tsp salt
1/four tsp freshly floor black pepper
1 cup (four oz) shredded sharp cheddar cheese
1 (13.eight oz) can refrigerated pizza crust dough
2 tbsp chopped recent cilantro
2 tbsp fat-free bitter cream (elective)
Place poblano chile on a foil-lined baking sheet; broil 10 minutes or till blackened and charred, turning midway by way of cooking time.
Decrease oven temperature to 425°F.
Place pepper in a zip-top bag and seal; let stand 10 minutes. Rigorously take away pores and skin, seeds, and stem, then chop pepper.
Warmth giant skillet over medium-high warmth. Coat pan with oil or cooking spray. Add corn, inexperienced onions, garlic, and zucchini; sauté 2 minutes or till simply starting to brown. Stir in milk; prepare dinner over medium warmth three–four minutes or till liquid has virtually evaporated. Cool barely.
In a big bowl, whisk collectively egg whites, egg, salt, and pepper. Stir in poblano pepper, corn combination, and cheese.
Unroll pizza dough onto parchment paper. It ought to kind a 13 x eight inch rectangle; if it doesn’t, use your fingers to form it into one. Unfold corn combination over dough, leaving a 1-inch border. Fold fringe of dough over corn combination. Bake for 12–15 minutes or till set. Sprinkle with cilantro and serve with bitter cream (if utilizing).
Serving Measurement: 1 slice of pizza
This submit was initially revealed on 27 July 2011.
Kiersten is the founder and editor of Oh My Veggies.