• 9 Ratings

Grilled pizza crust forms the "shell" of these tacos, loaded with zucchini, squash blossoms, and ricotta.

Recipe by Chef Tim Love
Source: Better Homes and Gardens
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Zucchini Pizza Tacos

Ingredients

Pizza Shells
Mini Pizza "Tacos"

Directions

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.

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  • 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-inch 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.

Nutrition Facts (Zucchini Pizza Tacos)

235 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 18 mg cholesterol; 349 mg sodium. 243 mg potassium; 31 g carbohydrates; 2 g fiber; 5 g sugar; 9 g protein; 0 g trans fatty acid; 717 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 0 mcg vitamin b12; 129 mg calcium; 2 mg iron;

Ranchero Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0