ZUC­CHINI PIZZA TACOS

Better Homes & Gardens - Best of Summer Recipes - - Loving Summer -

pic­tured on page 26. prep 2 hours 30 min­utes rise 1 hour grill 8 min­utes

22/3 cups warm water ( 105° F)

2 Tbsp. gran­u­lated sugar

41/2 tsp. ac­tive dry yeast

71/2 cups all- pur­pose flour

6 Tbsp. ex­tra vir­gin olive oil

1 Tbsp. kosher salt

3 lb. zuc­chini, quar­tered

Ranchero Sauce (see recipe)

1 lb. fresh moz­zarella cheese, sliced

1 cup shaved red onion

30 squash blos­soms (op­tional)

1 15- oz. car­ton ri­cotta cheese, strained

1 bunch fresh chives, cut in 2- inch lengths

Crushed red pep­per

1. For dough, in a large mix­ing bowl stir to­gether warm water and sugar. Sprin­kle yeast over top. Let stand un­til foamy, about 10 min­utes.

2. In a sep­a­rate bowl whisk to­gether flour, oil, and the 1 Tbsp. salt. Make a well in the cen­ter; pour in yeast mix­ture. 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.

3. Di­vide dough into thirty 2- inch balls, about 2 oz. each. Ar­range on an oiled tray, brush­ing the top of each with ex­tra vir­gin olive oil. Cover with plas­tic wrap. Let stand in a warm area 1 hour or un­til dou­bled in size.

4. Roll out each ball on a floured sur­face to a 6- inch cir­cle. Prick with a fork. Brush with ad­di­tional oil and sea­son with salt and pep­per. Grill, cov­ered, over medium heat 1 to 3 min­utes per side or un­til browned.

5. Brush zuc­chini with olive oil and sprin­kle with salt and pep­per. Grill, cov­ered, 6 min­utes or un­til browned and ten­der, turn­ing oc­ca­sion­ally. When cool enough to han­dle, slice on the bias.

6. To as­sem­ble, spread each crust with 1 to 2 Tbsp. Ranchero Sauce. Add a few pieces moz­zarella, zuc­chini, red onion, and a squash blos­som, if de­sired. Top with ri­cotta, chives, and crushed red pep­per. Fold to eat. Makes 30 tacos. ranchero sauce In a large saucepan heat 1 Tbsp. veg­etable oil over medium heat. Add 2 chopped red sweet pep­pers, 21/2 cups chopped toma­toes, 1 cup chopped white onion, and 2 chopped chipo­tle chile pep­pers in adobo sauce; cook un­til veg­eta­bles are ten­der. Sea­son with salt and pep­per. Add 1/2 cup water; bring to boil­ing. Re­duce heat; sim­mer, un­cov­ered, 10 min­utes. Re­move from heat. Add 1/4 cup honey. Trans­fer to blender. Blend un­til smooth.

per taco 235 cal, 8 g fat (3 g sat. fat), 18 mg chol, 349 mg sodium, 31 g carb, 2 g fiber, 5 g sug­ars, 9 g pro.

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