INGREDIENTS

INSTRUCTIONS

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 400F.
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.
Serves 4 to 6 as an entree or 8 to 10 as an hors d'oeuvre.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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