• BH&G 3592

    From Dave Drum@1:261/38 to All on Thu Aug 12 06:54:54 2021
    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)