Это предварительный просмотр рецепта "Butternut Squash, Bacon, And Rosemary Phyllo Pizza".

Рецепт Butternut Squash, Bacon, And Rosemary Phyllo Pizza
by Global Cookbook

Butternut Squash, Bacon, And Rosemary Phyllo Pizza
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • A, (1 1/2-lb.) butternut squash
  • 1 Tbsp. Vegetable oil
  • 1/2 c. Water
  • 3/4 stk unsalted butter, melted and kept hot (6 Tbsp.)
  • 10 sht phyllo, stacked between 2 sheets wax paper and covered with a kitchen towel
  • 9 Tbsp. Freshly grated Parmesan cheese, (about 2 ounces)
  • 6 slc Bacon, cut into 1/2-inch pcs, cooked till crisp, and liquid removed
  • 1 Tbsp. Fresh rosemary leaves, chopped
  • 6 x Scallion greens, minced
  • 1 sm Red onion, sliced thin and separated into pcs

Инструкции

  1. Quarter squash lengthwise and throw away seeds. Peel squash carefully and cut into 3/4-inch pcs. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 min. Add in water and salt to taste and simmer, covered, till squash is just tender, about 10 min. Simmer squash, uncovered, till almost all water is evaporated, about 5 min. In a food processor puree squash with salt and pepper to taste. Squash puree may be made 1 day ahead and chilled, covered.
  2. Preheat oven to 400F.
  3. 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 Tbsp. Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so which it adheres to bottom layer.
  4. 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. Mix in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
  5. Spread squash puree proportionately on phyllo crust and top with bacon, rosemary, scallion greens, and onion.
  6. Bake pizza in middle of oven till crust is golden brown, about 15 min.
  7. Serves 4 to 6 as an entree or possibly 8 to 10 as an hors d'oeuvre.