I’m a recipe hoarder. I subscribe to a bunch of cooking magazines and cut out recipes pretty liberally. Because I have so many recipes saved, a recipe has to really rock my socks if I’m going to make it again. It can’t just be good, it has to be good.
The first time I made this Fresh Corn, Poblano, and Cheddar Pizza recipe from Cooking Light, we loved it so much that we made it again the next week. And now, 7 years later, it’s become a summer tradition of ours. As soon as I start seeing fresh corn at the farmers market or grocery store, I make this pizza. And then I’ll make it every few weeks for as long as corn is in season. LIke I said, it’s rare that I make the same recipe more than once, but this pizza is one that we never get tired of. In fact, I’m pretty confident that if you try it, it will be your new summer tradition too.
Sweet corn meets smoky roasted poblanos in this summer pizza recipe. Slightly adapted from Cooking Light's Roasted Fresh Corn, Poblano, and Cheddar Pizza.
Ingredients
- 1 large poblano chile
- 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)
Instructions
- Preheat broiler and line a baking sheet with parchment paper.
- Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning halfway through cooking time.
- Lower oven temperature to 425°.
- Place pepper in a zip-top bag and seal; let stand 10 minutes. Carefully remove skin, seeds, and stem, then chop pepper.
- Heat large skillet over medium-high heat. Coat pan with 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.
- In a large bowl, whisk together egg whites, egg, salt, and pepper. Stir in poblano pepper, corn mixture, and cheese.
- 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 at 425° for 12-15 minutes or until set. Sprinkle with cilantro and serve with sour cream (if using).
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What a cool twist on pizza. Sounds delicious!
That sounds really yummy!
Frugally Green Mom
I didn't realize how hungry I was until I read this post. Now I have an uncontrollable urge for pizza but don't have the ingredients for this.
WOW! This sounds so good. Fresh corn is on sale at our store this week! Thank you for sharing something new to fix!
Sounds really yummy! I love pizza!
This sounds like a fantasticly complimentary combo of flavors! I have tons of recipes too… Sometimes it takes me years to try them.
This looks perfect! I could definitely eat this every week
I think I could have it twice a week even!
This pizza just screams Summer and I’m hearing it loud and clear! Yum!
Yeah, when I can start making this pizza that’s when it starts feeling like summer.
This sounds delicious. What’s the purpose of the eggs? Could I make the pizza without them?
The eggs hold everything together. You could definitely try making the pizza without them though–omit the milk too and remove from heat once the veggie mixture has started to brown. If you make it that way, come back and let me know how it turned out!
Great, thank you!
This recipe was a tear-out of mine too and is still in heavy summer rotation. I can’t believe it’s been seven years!
I couldn’t either! When I saw that date on the Cooking Light website and realized I’ve been making it that long, I couldn’t help but feel a little bit old.
Does this taste like a “breakfast pizza” due to the eggs? Has anyone successfully omitted the eggs?
No, I don’t think it tastes like a breakfast pizza. I’ve never made it without the eggs and I haven’t heard from anyone else saying that they have, but I think the recipe would work out fine if you omitted the milk too.