Butternut Squash, Bacon, and Rosemary Pizza Recipe

Butternut Squash, Bacon, and Rosemary Pizza Recipe

Ingredients:

1 1/2 lb. butternut squash
1 tbsp. vegetable oil
1/2 cup water
6 tbsps. unsalted butter, melted and kept warm
10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
9 tbsps. Freshly grated parmesan cheese
6 slices bacon cut into 1/2-inch pieces, cooked until crisp, and drained
1 tbsp. fresh rosemary leaves, minced
6 scallion greens, chopped
1 small red onion sliced thin and separated into pieces

Directions:

Peel the squash and then cut it lengthwise into 4 equal parts and make sure to remove all the seeds. Cut squash into 3/4 inch pieces. Cook the squash well in vegetable oil on a skillet on medium heat for about 2 mins and be sure to stir it occasionally. Add salt & water.

Let the squash simmer covered just until it is tender for 10 mins. Then, let it simmer uncovered for 5 mins or until all of the water has evaporated. Transfer the squash to your food processor and add some salt and pepper for taste. The pureed squash can be prepared a day prior to using it. Just be sure to cover it and chill.

When ready to cook, preheat the oven up to about 400′ F.

Get a big baking sheet and brush it with butter. Then put a sheet of the phyllo on the butter. Brush the phyllo sheet with butter. Then sprinkle 1 tbsp. of parmesan. Layer another sheet of the phyllo on the cheese and press it firmly so it will stick to the bottom sheet.

Brush it with butter again and lightly sprinkle parmesan and then put another more layer of phyllo until you finish all the 10 sheets. On the top sheet of the phyllo, brush with butter. Then fold in all the sides of the phyllo about 1/4 inch and then press them to the topmost sheet. Fold 1/4 inch up for border and then crimp the corners.

Evenly spread the pureed squash on the phyllo. Top the onions, green scallions, rosemary and bacon.

Put in your oven and bake the pizza in the middle for 15 mins.