Subj : BH&G 3592
To   : All
From : Dave Drum
Date : Thu Aug 12 2021 06:54:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Zucchini Pizza Tacos
 Categories: Breads, Squash, Cheese, Sauces, Chilies
      Yield: 30 Servings

MMMMM------------------------PIZZA SHELLS-----------------------------
  2 2/3 c  Warm water (105+|F/40+|C)
      2 tb Granulated sugar
  4 1/2 ts Active dry yeast
  7 1/2 c  All-purpose flour
      1 tb Kosher salt
      6 tb Extra-virgin olive oil
           Salt & pepper

MMMMM---------------------MINI PIZZA "TACOS--------------------------
     15 oz Whole-milk ricotta cheese
      3 lb Zucchini
           Ranchero Sauce (below)
      1 lb Fresh mozzarella cheese;
           - sliced
      1 c  Shaved red onion
     30    Squash blossoms (opt)
      1 bn Fresh chives; in 2" lengths
           Crushed red pepper

MMMMM-----------------------RANCHERO SAUCE----------------------------
      2    Red bell peppers; chopped
      1 md White onion; chopped
      1 tb Oil
      5    Fresh tomatoes; chopped
    1/2 c  Water
      2    Canned chipotles in adobo
    1/4 c  Honey
           Salt & pepper

  In a large saucepan cook sweet peppers and onion in hot
  oil over medium-high heat 5 minutes or until softened.
  Add tomatoes, water and chipotles. Bring to boiling;
  reduce heat and simmer, uncovered, 8 minutes or until
  vegetables are tender. Remove from heat and add honey.
  Cool slightly. Transfer to a blender or food processor.
  Cover and blend or process until smooth. Season to taste
  with salt and pepper. Makes 3 1/2 cups.

  PIZZA SHELLS: For dough, in a bowl mix warm water and
  sugar and sprinkle the yeast over the top. Set aside
  until foamy, about 10 minutes.

  In a separate bowl whisk together the flour and 1
  tablespoon salt. Make a well in the center and pour in
  the yeast mixture and 6 tablespoons olive oil, scraping
  the bowl with a rubber spatula. Gradually stir with a
  wooden spoon to form a rough dough ball. Turn dough out
  onto a floured surface and knead until smooth, about 5
  minutes.

  Pinch off 2 ounce portions of dough and shape into balls.
  Arrange on an oiled tray, brushing the top of each with
  extra-virgin olive oil. Cover with plastic wrap and set
  in a warm area to rise for 1 hour or until doubled in
  size.

  Roll out each ball to form a 6" pizza shell. Prick all
  over with the tines of a fork. Brush with additional oil
  and season with salt and pepper. Grill each on the rack
  of a covered grill directly over medium heat for 1 to 2
  minutes per side or until browned.

  MINI PIZZA "TACOS" Line a sieve with 100% cotton
  cheesecloth and place it atop a bowl. Place ricotta
  cheese in the sieve. Cover and let drain in the
  refrigerator overnight. Discard liquid.

  Quarter zucchini lengthwise. Brush with olive oil and
  sprinkle with salt and pepper. Grill on the rack of a
  covered grill for 6 minutes or until browned and tender,
  turning occasionally. When cool enough to handle, slice
  on the bias.

  Top each Pizza Shell with 1 to 2 tablespoons Ranchero
  Sauce, some crumbled ricotta, fresh mozzarella, zucchini,
  red onion, a squash blossom, chives, and crushed red
  pepper. Fold to eat.

  Makes: 30 servings

  Better Homes & Gardens | August 2017

  MM Format by Dave Drum - 05 August 2017

  Uncle Dirty Dave's Archives

MMMMM

.... "If you're afraid of butter, use cream." -- Julia Child

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

.