Street Corn Pizza
Wine Recommendation
Sutter Home Sauvignon Blanc
Ingredients
- 1 (15-oz) pkg already-rolled-out bakery pizza dough
- 1 (10-oz) container poblano street corn dip
- 1½ cups crumbled queso fresco
- ½ small red onion, thinly sliced
- 1 cup frozen corn kernels, thawed
- 1 avocado, sliced
- 3 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 450°F. Press dough onto a lightly greased large pizza pan. Prick all over with a fork, and bake 8 minutes.
- Spread corn dip over partially baked crust. Sprinkle with queso fresco, onion, and corn. Bake 12 to 15 minutes or until crust is golden brown.
- Top with avocado and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
356
|
356
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 12 | 12 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 628 | 628 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
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- Matching Grocery List
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