Pizza Recipes

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.

Camper's Pizza Recipe

Ingredients:

12 ounces ground beef -- 80% lean

1 medium onion -- chopped

1/2 teaspoon salt

8 ounces refrigerated crescent rolls

8 ounces pizza sauce

4 ounces mushroom stems and pieces -- drained and chopped

2 1/4 ounces ripe olives -- pitted and sliced

1/3 cup green bell pepper -- coarsely chopped

4 ounces shredded Mozzarella cheese

1 teaspoon dried oregano leaves -- crushed

Directions: