Wednesday, July 16, 2008

Roasted Fresh Corn, Poblano, and 'Cheddar' Pizza

This pizza is made easier thanks to pre-made refrigerated pizza dough. Believe it or not, the Pillsbury version of this product is vegan - if you don't believe me, it makes the list on PETA's "I can't believe it's vegan" website - and if it's good enough for PETA, it's good enough for me.

Before you get to the pizza crust, though, prep the topping. Preheat the oven to broil and broil two whole poblano chiles for ten minutes, turning half way through. Remove from oven and seal in zip-lock plastic bags for ten minutes, then discard the skins, stems, and seeds and coarsely chop. Set aside.

Heat a large skillet over medium-high heat, and coat with cooking spray. Add 2 cups fresh corn kernels, 1/2 cup sliced green onions and one minced garlic clove. Sure, you could use pre-packaged frozen corn for this recipe, but it's the perfect time of year to shuck fresh corn on the cob and slice the kernels right off. You'll need about 3-4 ears to get 2 cups of kernels.

Saute all that for two minutes. Add 1/2 cup plain soy milk (such as Silk) and cook another 2 minutes until most of the liquid has evaporated. Cool slightly.

In a medium bowl, whisk together egg substitute (such as Ener-G) to equal 3 'eggs'. Add 1/4 tsp. salt, a dash of black pepper, the corn mixture, the chopped poblanos, and 1 cup shredded 'cheddar cheese' (such as the cheddar block from Galaxy Foods). Stir to combine.

Line a baking sheet with parchment paper (disclaimer: I had none, and luckily this didn't seem to make any difference in ease when it came time to remove the pizza from the baking sheet, so don't sweat it). Pour out your 13.8 oz can refrigerated pizza dough onto the parchment paper.

I will say this for the Pillsbury brand - it may be vegan, but I had to wrestle with this damn stuff. It did not want to be formed into a 13x8 inch rectangle. The result is that my pizza came out a bit misshapen, but the taste was the same!

Anyway, if you can, shape your dough into a 13x8 inch rectangle by patting it. Pour the corn mixture evenly over the top. Fold one inch of dough up over the edges of the mixture to create a crust. Bake at 425 degrees for 12 minutes, until set.

Slice into 6 squares when it's done. Top each with a one teaspoon dollop of sour cream and one teaspoon diced cilantro. Each slice of pizza is 340 calories.

poblano chiles $1.15
fresh corn $2.99
green onions $0.98
soy milk $2.00
'cheddar' cheese $3.39
refrigerated pizza dough $3.09
cilantro $1.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance