This vegetarian Fresh Corn, Poblano, and Cheddar Pizza is perfect for summer get-togethers. In this recipe, sweet corn meets smoky roasted poblano pepper.
Rockin' Recipes
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.
📖 Recipe
Ingredients
- 1 large poblano chile
- olive oil mister or cooking spray
- 2 cup fresh corn kernels, about 4 ears
- ½ cup chopped green onions
- 1 garlic clove, minced
- 1 medium zucchini, quartered lengthwise and sliced
- ½ cup 1% low-fat milk
- 2 large egg whites
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon Black Pepper
- 1 cup 4 oz shredded sharp cheddar cheese
- 1 13.8 oz can refrigerated pizza crust dough
- 2 tablespoon chopped fresh cilantro
- 2 tablespoon fat-free sour cream, optional
Instructions
- Preheat broiler.
- 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°F.
- 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 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.
- 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 for 12–15 minutes or until set. Sprinkle with cilantro and serve with sour cream (if using).
Nutrition (estimated per serving)
This post was originally published on 27 July 2011.
blueviolet says
What a cool twist on pizza. Sounds delicious!
April says
That sounds really yummy!
Frugally Green Mom
Texas Type A Mom says
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.
BKWilliams says
WOW! This sounds so good. Fresh corn is on sale at our store this week! Thank you for sharing something new to fix!
ElfRenee says
Sounds really yummy! I love pizza!
BEadECLECTIC says
This sounds like a fantasticly complimentary combo of flavors! I have tons of recipes too... Sometimes it takes me years to try them.
ATasteOfMadness says
This looks perfect! I could definitely eat this every week 😉
Kiersten says
I think I could have it twice a week even! 🙂
Erika - The Teenage Taste says
This pizza just screams Summer and I'm hearing it loud and clear! Yum! 😀
Kiersten says
Yeah, when I can start making this pizza that's when it starts feeling like summer. 🙂
Caitlin says
This sounds delicious. What's the purpose of the eggs? Could I make the pizza without them?
Kiersten says
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! 🙂
Caitlin says
Great, thank you! 🙂
Kelly says
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!
Kiersten says
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. 😉
Christina Queen says
Does this taste like a "breakfast pizza" due to the eggs? Has anyone successfully omitted the eggs?
Kiersten says
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.
Dana Scott says
I made this tonight for supper, and it was really good! My crust got a little dark on the bottom though. I used the Pillsbury thin crust for my pizza dough. Next time I might make it in a glass pyrex cake pan, which may help prevent the bottom of the pizza crust from over browning. I've made several quiches and breakfast pizzas that way, so I think it might work. This would also be a good recipe for breakfast or brunch as well.
Kiersten says
It's definitely a great breakfast recipe! I haven't had a problem with the crust getting too dark, but making it in a Pyrex dish would have the added benefit of catching any of the egg mixture if it runs off!
opal says
Great taste! A little “eggy” for what I was looking for. I’ll try less eggs next time. But there will be a next time! ?