Best Butternut Squash Bacon And Rosemary Phyllo Pizza Recipes
BUTTERNUT SQUASH ROSEMARY PIZZA
This is from another internet site. Delicious and healthy! I use whole wheat tortillas or pitas as crust. You could also use pre-made squash puree, but make sure to saute the garlic and onions in some oil before baking the pizza. This goes great with a soup or a nice chicken breast.
Provided by yogiclarebear
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with some rosemary, salt, pepper, and olive oil; toss to coat.
- Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
- Reduce oven heat to 350 degrees F.
- You can leave the squash as soft slices OR mash with a fork, making sure to get the garlic in there too.
- Spread the squash mixture on the crust. Top with the onions, rosemary leaves, parmesan cheese, and salt and pepper to taste.
- Bake in oven until warm, about 10-12 minute.
- Slice and enjoy!
Nutrition Facts : Calories 320.1, Fat 17.4, SaturatedFat 4.1, Cholesterol 11, Sodium 204.3, Carbohydrate 38.2, Fiber 6.2, Sugar 7.9, Protein 8.2
BUTTERNUT SQUASH PIZZAS WITH ROSEMARY
Yum, yum, yum!
Provided by dakota kelly
Categories Main Dish Recipes Pizza Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
- Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
- Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 96.9 g, Cholesterol 3 mg, Fat 13.7 g, Fiber 6.8 g, Protein 14.8 g, SaturatedFat 2.1 g, Sodium 947.5 mg, Sugar 9.2 g
BUTTERNUT SQUASH, BACON, AND ROSEMARY PHYLLO PIZZA
Categories Food Processor Appetizer Bake Rosemary Bacon Butternut Squash Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre
Number Of Ingredients 10
Steps:
- 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 purée squash with salt and pepper to taste. Squash purée 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 purée 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.
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