1 medium zucchini, quartered lengthwise and sliced
1/2 c. l% 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).
Originally Submitted
10/8/2012
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