2 slices Applewood-smoked bacon, chopped
2 cups fresh corn kernels (about 4 ears)
½ cup greened onions
1 cup 2% reduced-fat milk
¼ cup (1 ounce) grated fresh Parmesan cheese, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (13.8 ounce) can refrigerated pizza crust dough
1. Preheat oven to 375°.
2. Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until lightly browned. Add corn and green onions; sauté 3 minutes. Place corn mixture in a large bowl. Add milk, 2 tablespoons cheese, salt, pepper, egg whites, and egg; stir until well blended.
3. Coat a 10 ½-inch round removable-bottom tart pan lightly with cooking spray. Unroll dough onto a lightly floured surface; let rest 5 minutes. Pat dough into bottom and up sides of prepared pan. Place pan on a baking sheet. Pour bacon mixture into dough; sprinkle with remaining 2 tablespoons cheese. Bake at 375° for 25 minutes on a wire rack.
Serving size: ¼ of tart
Calories 419 (22% from fat)
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