Roasted Fresh Corn, Poblano, and Cheddar Pizza

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 large eggs 
• 2 large egg whites 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cups ears corn fresh ( 4 ears)
• 1  garlic clove minced
• 0.5 cup spring onion chopped
• 0.5 cup milk low-fat
• 13.8 ounce pizza dough refrigerated canned
• 2  poblano pepper 
• 0.5 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded
• 2 tablespoons cream fat-free sour

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally.
3. Place in a heavy-duty zip-top plastic bag; seal.
4. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.
5. Lower oven temperature to 42
6. n?|?ILarge nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add corn, green onions, and garlic; saut 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly.
8. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.
9. Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle.
10. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture.
11. Bake at 425 for 12 minutes or until set.
12. Serve with sour cream; sprinkle with cilantro.