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)