Corn, Poblano and Cheese Pizza

shesfit-blogpic-cornWith fall in full swing, something warm, comforting and easy is definitely called for! We tried this corn, poblano and cheddar pizza from Oh My Veggies, and it was awesome!

Prep Time: 30 Minutes | Cook Time: 30 mins | Serves: 6

1 large poblano chile
Olive oil mister or cooking spray
2 c. fresh corn kernels (about 4 ears)
1/2 c. chopped green onions
1 garlic clove, minced
1 medium zucchini, quartered lengthwise and sliced
1/2 c. 1% low-fat milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 c. (4 ounces) shredded sharp cheddar cheese
1 (13.8-ounce) can refrigerated pizza crust dough
2 tbsp. chopped fresh cilantro
2 tbsp. fat-free sour cream (optional)


  1. Preheat broiler.
  2. Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning halfway through cooking time.
  3. Lower oven temperature to 425°F.
  4. Place pepper in a zip-top bag and seal; let stand 10 minutes. Carefully remove skin, seeds, and stem, then chop pepper.
  5. Heat large skillet over medium-high heat. Coat pan with oil or cooking spray. Add corn, green onions, garlic, and zucchini; sauté 2 minutes or until just beginning to brown. Stir in milk; cook over medium heat 3-4 minutes or until liquid has almost evaporated. Cool slightly.
  6. In a large bowl, whisk together egg whites, egg, salt, and pepper. Stir in poblano pepper, corn mixture, and cheese.
  7. Unroll pizza dough onto parchment paper. It should form a 13 x 8 inch rectangle; if it doesn’t, use your hands to shape it into one. Spread corn mixture over dough, leaving a 1-inch border. Fold edge of dough over corn mixture. Bake for 12-15 minutes or until set. Sprinkle with cilantro and serve with sour cream (if using).