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-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.
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.