This is entry #1 on the savoury side of the second Platinum Chef Challenge. Ingredients for this round of the challenge were cheese, corn, hot peppers, blueberries, and lemons. Enjoy this vegetarian pizza - excellent as a light lunch or dinner. I served mine with a crispy green salad. I had this for dinner last night since hubby was in class - it was yummy, but I think it was a bit bland. I would mix in some salsa or Tabasco/other hot sauce with the egg mixture to give it a bit more kick.
Enough for 6
2 jalapeno peppers (use more or less depending on how hot you want it!)
2 cups corn kernels (fresh or frozen)
1/2 cup onion, chopped
1 garlic clove, minced
1/2 cup fat-free milk
2 large egg whites
1 large egg
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup shredded sharp cheddar cheese
Fresh salsa or some hot sauce to taste (I'd use about 1/2 cup medium salsa for 6 people)
6 whole wheat pita breads
2 tbsp. chopped fresh cilantro
1. Slice the peppers and remove the seeds. Place them on a foil-lined baking sheet and place under the broiler for about 5 minutes until they are blackened, turning occasionally. . Let them stand for 10 minutes.
2. Lower the oven temperature to 425 degrees.
3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add the corn, onions, and garlic. Saute the corn mixture for 2 minutes or until lightly browned. Stir in the milk and cook over medium heat for 2 minutes or until liquid has almost evaporated. Cool slightly.
4. Place the egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in the jalapenos, corn mixture, salsa or hot sauce, and cheese.
5. Line a baking sheet with parchment paper. Place the pita breads on the sheet and spread them with the corn mixture. Bake at 425 degrees for 10 minutes or until the topping is set. Sprinkle with cilantro just before serving. Serve with a side of fresh salsa and a green salad.
***I also think these would make a yummy brunch dish - serve them on English muffins instead of the pita bread bases.***
I used the Roasted Fresh Corn, Poblano, and Cheddar Pizza from the July 2005 issue of Cooking Light for the inspiration for this recipe. As you can see, I tweaked it quite a bit!