Corn + Goat Cheese Pizza

by Experience Momentum Nutrition

*Adapted from Sprouted Kitchen

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  • Pre-made dough ball from Trader Joe’s, Whole Foods, or your local pizza joint

  • 1/2 cup creme fraiche, room temperature

  • 1 shallot, thinly sliced

  • 1 charred poblano pepper*

  • 1 ear of corn, kernels removed

  • 1 cup crumbled goat cheese

  • 1 packed cup baby arugula

  • 1/2 cup cilantro

  • 1 tsp. extra virgin olive oil

  • juice of half a lime

  • pinch of salt & pepper

    *To char peppers, set them over an open flame on a stove or grill and char on all sides. Place the peppers in a bowl and cover with plastic wrap to allow them to steam for at least ten minutes. Once cool, rub off the charred skin. Remove stem and seeds, chop into small pieces.



  • Preheat oven to 500℉.

  • Roll out the dough nice and thin, about 1/8” thick and transfer to a parchment lined baking sheet.

  • Spread the cream fraiche across the top. Sprinkle some smoked paprika or chipotle powder on top of the cheese.

  • Distribute half the goat cheese, the roasted poblanos, shallots, corn then the rest of the goat cheese.

  • Bake for 12-15 minutes, until the top browns and the cheese bubbles. Turn the oven to broil and cook for 1 more minute.

  • While the pizza is cooling, combine the arugula, cilantro, oil, lime juice, and pinch of salt and pepper. Toss gently until arugula is coated. Top the pizza with the greens and cut as desired.

RD Tip: Opt for a whole wheat dough to increase your fiber intake or try out a cauliflower crust to pack in some extra veggies to this delish appetizer or meal!

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