Zucchini Pizza Tacos

2 ⅔ cup warm water (105°F) 2 tablespoon granulated sugar 4 ½ teaspoon active dry yeast 7 ½ cup all-purpose flour 1 tablespoon kosher salt 6 tablespoon extra-virgin olive oil Salt and pepper

Mini Pizza “Tacos”

1 15 ounce carton whole-milk ricotta cheese 3 pound zucchini Ranchero Sauce (see recipe) 1 pound fresh mozzarella cheese, sliced 1 cup shaved red onion 30 squash blossoms (optional) 1 bunch fresh chives, cut in 2-inch lengths Crushed red pepper

Ranchero Sauce

2 red sweet peppers, chopped (1 1/2 cups) 1 medium white onion, chopped (1/2 cup) 1 tablespoon vegetable oil 5 fresh tomatoes, chopped (2 1/2 cups) ½ cup water 2 canned chipotle peppers in adobo sauce ¼ cup honey Salt and pepper