I tried really hard to think of something to clever to write this morning, and finally had to concede that it just isn’t happening. It’s been a long week, and the week’s not even half over. Plus, the A/C is permanently stuck on “high” in my office, and it’s a balmy 50 degrees outside, so I’m more concerned with staying warm than coming up with cutsy quips.
Uggh, sorry, I wish I could do better for you. However, I do have this pizza. This pizza is delicious to make with fresh, early-summer corn. If you have access to a front porch, I suggest you eat there. If you can whip up a margarita to go with it, that wouldn’t hurt either.
I promise to do better for you next week. Seriously, I’m gonna do a little attitude adjustment and it’s going to be rainbows and sunshine. In the meantime, if you want to see photos of someone that is super-happy, you should check here. Please know I still love you. Even when I’m cold and tired, and that really says something.
Roasted Chile, Corn and Cheddar Pizza
Adapted from Cooking Light
2 poblano chiles
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped green onion
1 garlic clove, minced
1/2 cup milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
1 recipe pizza dough store bought or homemade
2 tablespoons fat-free sour cream
2 tablespoons chopped fresh cilantro
Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag and seal. Let stand 10 minutes to allow the skins to separate. Peel and discard skins, seeds, and stems. Chop peppers.
Lower oven temperature to 425°. In a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic and sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes more or until liquid almost evaporates. Cool slightly.
Meanwhile, place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese. Make sure the corn has cooled – you don’t want to scramble the eggs
Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro (optional).