Neither of us is that big a fan of refrigerated dough (it shrinks regardless of how long you let it rest), and this again was the case. He said he balled it all together and rolled the hell out of it. He also said he wasn't sure of the egg, but he followed the directions. When it came out of the oven, he said he still wasn't sure, so but he let it rest.
When he cut it, it stayed together. We were both surprised (hence the egg). It actually looked like the picture.
The taste was really good. A little quichey, a bit spicy and some salt from the bacon. We would have again. We had no side, but each had 1.5 servings.
Roasted Fresh Corn, Poblano, and Cheddar Pizza
Refrigerated dough tends to shrink when removed from the can. Let the dough rest a few minutes before you start to work with it so it will be more pliable.
YIELD: 6 servings (serving size: 1 pizza piece, 1 teaspoon sour cream, and 1 teaspoon cilantro)
COURSE: Main Dishes
Ingredients
2 poblano chiles
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped green onions
1 garlic clove, minced
1/2 cup l% low-fat milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons fat-free sour cream
2 tablespoons chopped fresh cilantro
Added 4 slices of bacon
Preparation
Preheat broiler.
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; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.
Lower oven temperature to 425°.
Large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.
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.
Nutritional Information (wo the bacon)
Calories: 331; Fat: 10.3g; Saturated fat: 4.4g; Monounsaturated fat: 2.2g; Polyunsaturated fat: 0.3g; Protein: 15.8g; Carbohydrate: 44.5g; Fiber: 1.6g; Cholesterol: 57mg; Iron: 2.5mg; Sodium: 808mg; Calcium: 186mg
Cooking Light JULY 2005
No comments:
Post a Comment