Butternut squash bacon and rosemary phyllo pizza
Butternut squash bacon and rosemary phyllo pizza recipe in the pizza category
Recipe ingredients:
- 1 1/2 pound butternut squash
- 1 tablespoon vegetable oil
- 1/2 cup water
- 6 tablespoons unsalted butter, melted and kept warm
- 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
- 9 tablespoons parmesan cheese, freshly grated
- 6 slices bacon cut into 1/2-inch pieces, cooked until crisp, drained
- 1 tablespoon fresh rosemary leaves, minced
- 6 scallion greens, chopped
- 1 small red onion sliced thin and separated into pieces
Recipe method:
- Quarter squash lengthwise and discard seeds.
- Peel squash carefully and cut into 3/4 inch pieces.
- In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes.
- Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes.
- Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes.
- In a food processor puree squash with salt and pepper to taste.
- Squash puree may be made 1 day ahead and chilled, covered.
- Preheat oven to 400 F.
- Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter.
- Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon parmesan.
- Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer.
- Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo.
- Lightly brush top sheet with remaining butter.
- Fold in all sides 1/4 inch, pressing to top sheet and fold up a 1/4 inch border, crimping corners.
- Spread squash puree evenly on phyllo crust and top with bacon, rosemary, scallion greens and onion.
- Bake pizza in middle of oven until crust is golden, about 15 minutes.
Tags: butternut, squash, bacon, rosemary, phyllo, recipe, pizza, recipes, cooking