Grilled Zucchini Pizza Tacos: A Flavorful & Fun Family Favorite

Prepare to delight your taste buds with these extraordinary Grilled Zucchini Pizza Tacos! Whether you call them pizza tacos, folded pizza pockets, or simply a brilliant culinary invention, these handheld delights offer a burst of flavor, especially with the zesty kick from the ranchero sauce. Inspired by a playful idea of how kids enjoy their pizza – folded like a taco – this recipe transforms a classic into a fun and exciting meal for all ages. Forget the usual dinner routine; these tacos promise a unique and memorable dining experience.

This innovative recipe comes courtesy of Chef Tim Love, the renowned Texas chef celebrated for his vibrant personality and pioneering approach to cuisine. His interpretation of a folded pizza into a taco form is pure genius, making it not just a meal, but an interactive and enjoyable cooking adventure. Get ready to embrace the creativity and deliciousness these Grilled Zucchini Pizza Tacos bring to your table!

Designed to feed a generous gathering, this recipe yields enough delectable tacos to satisfy a large crowd. As you gather your ingredients, keep in mind the generous portions, and consider making extra to enjoy later. The versatility and make-ahead potential of these tacos truly make them a stand-out recipe.

Crafting the Perfect Pizza Shells: A Step-by-Step Guide

The foundation of any great pizza taco is, of course, the dough. Our homemade pizza shells are designed to be soft and pliable, perfect for folding. Let’s dive into what you’ll need and how to bring this essential component to life.

Essential Ingredients for Your Dough

• Warm Water: The key to activating your yeast! Aim for a temperature between 100°F and 105°F. Water hotter than 130°F will unfortunately kill the yeast, so precise temperature control is crucial. Using an electric tea kettle with temperature settings or a digital thermometer can be incredibly helpful here.
• Granulated Sugar: A small amount of sugar not only adds a subtle sweetness but also acts as food for the yeast, helping it to activate and thrive.
• Active Dry Yeast: Ensure your yeast is fresh and well within its expiration date for optimal results. Old yeast won’t rise properly.
• All-Purpose Unbleached Flour: Unbleached all-purpose flour provides the ideal texture. I always prioritize organic, non-GMO, and glyphosate-free flour. For a truly superior experience, I recommend products from Sunrise Flour Mill, a fantastic domestic company in Minnesota known for its quality.
• Finely Ground Salt: Simple table salt works perfectly to enhance the flavor of the dough.
• Extra Virgin Olive Oil: Beyond adding richness and flavor, olive oil contributes to the dough’s texture and pliability. My preference is a single-source Extra Virgin Olive Oil from Italy, as less processing generally means a healthier and more flavorful oil.
• Kosher Salt & Freshly Ground Black Pepper: These are used for seasoning the rolled-out dough before grilling, adding an extra layer of flavor to the shells themselves.

The Art of Activating Yeast: Almost Like a Science Experiment!

While not strictly mandatory, ensuring your warm water is precisely between 100°F and 105°F is an excellent practice. This creates the perfect environment to rapidly awaken the dry yeast. Simply combine the warm water with sugar, then sprinkle the yeast over the mixture. You’ll quickly observe a delightful bubbling effect around the edges, a sure sign that your yeast is active and ready to work its magic.

Mixing and Kneading the Dough

• Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. Create a well in the center, ready for the wet ingredients.
• Add Wet Ingredients: After your yeast mixture has become foamy (approximately 10 minutes), pour it into the well along with the extra virgin olive oil.
• Form the Dough: Using a rubber spatula or a sturdy wooden spoon, gradually incorporate the flour from the sides of the bowl into the center until all ingredients are blended. This will create a somewhat wet but manageable dough.
• Knead to Perfection: The dough requires about five minutes of kneading to develop its elasticity. This can be done by hand, but if you’re lucky enough to own a heavy-duty stand mixer equipped with a dough hook, now is the ideal time to put it to use for effortless kneading.

Portioning and Proofing: Time for a Weigh-In!

• Divide the Dough: Once kneaded, divide the dough into equal portions, each weighing approximately 2 ounces. Using a digital food scale will help you achieve consistent sizes. This recipe typically yields about 28 to 30 dough balls.
• Don’t Be Daunted by Quantity: Yes, that’s a lot of dough balls! But even if you’re not hosting a huge crowd, you’ll be delighted to have extra prepared pizza shells to store in your freezer for future quick meals. They freeze beautifully!
• Proofing for Perfection: Arrange the dough balls on an oiled tray, brush the tops with a little extra virgin olive oil, cover them with plastic wrap, and let them rise in a warm spot for about an hour, or until they’ve doubled in size.

Grilling Your Pizza Shells: A Word of Caution

Once the dough has risen, roll out each ball into a 6-inch disc. Brush each disc with a bit of olive oil and season generously with salt and pepper. Now, they’re ready for the grill! This is where you’ll need to exercise a little caution. The dough is quite tender, so carefully lifting each disc by gently grabbing the edges and quickly flipping the seasoned side onto a hot grill will help maintain its shape. Remember, it’s perfectly fine if they’re not perfectly round; they’ll still be absolutely delicious!

• Do Not Overcook: Grill each side for just one to two minutes over medium heat. The goal is for the pizza shells to be soft and pliable, allowing them to fold easily into a taco shape. Overcooking will make them crispy and difficult to fold.
• Repurpose Crispy Shells: If you do end up with a few “crispy” shells, don’t worry! They’re still perfect for making small, individual pizzas with your favorite toppings. Zero waste and extra meal options!

The Flavor Star: Zesty Ranchero Sauce

With your pizza shells prepped and ready, it’s time to create the star of the show: the incredibly flavorful Ranchero Sauce. This sauce comes together surprisingly quickly and yields a generous quantity—approximately 3 1/2 cups. Just like the pizza shells, any excess sauce can be frozen in small containers for convenient future use. This zesty sauce, with its perfect touch of heat, is what truly transforms these folded pizzas into authentic, mouthwatering tacos.

Key Ingredients for the Ranchero Sauce

• Red Sweet Bell Peppers: Trimmed, seeded, and chopped. Opt for firm, well-shaped peppers with a glossy exterior, avoiding any soft spots. Their inherent sweetness perfectly balances the heat from the chipotle peppers.
• Small White Onion: Finely chopped. While white onion is recommended for its crisp, sharp flavor, yellow or even red onion can be used as suitable alternatives depending on your preference.
• Neutral Oil: Avocado oil or refined coconut oil are excellent choices for their high smoke points and neutral taste. Although not strictly neutral, I’ve had great success using olive oil in this recipe. It’s generally advisable to avoid seed oils when cooking at higher temperatures, as they can become toxic.
• Ripe Plum Tomatoes: Cored and chopped. Also known as Roma tomatoes, plum tomatoes are ideal for sauces due to their meaty texture and lower water content, contributing to a rich, concentrated flavor.
• Canned Chipotle Peppers in Adobo Sauce: These are smoked, dried jalapeño chiles packed in a tangy, spicy adobo sauce. The seeds carry most of the heat, so if you prefer a milder sauce, remove some or all of the seeds before adding them to the mixture.
• Honey: Incorporating honey instead of granulated sugar rounds out the sauce’s flavor beautifully and adds a desirable silky-smooth texture.
• Kosher Salt & Freshly Ground Black Pepper: Season to taste, adjusting to your preference for a perfectly balanced flavor profile.

Preparing the Sauce: Have That Blender Handy!

• Sauté Aromatics: Begin by sautéing the chopped bell peppers and onion in a small amount of neutral oil over medium-high heat until softened, typically about 5 minutes.
• Prep Tomatoes: While the aromatics are cooking, core and chop your plum tomatoes. A handy apple corer can make quick work of coring the tomatoes, ensuring a smooth process.
• Simmer to Perfection: Add the chopped tomatoes, water, and chipotle peppers to the saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 8 to 10 minutes, or until the vegetables are tender. Stir in the honey and allow the sauce to cool slightly before blending.
• Blend Until Smooth: You can transfer the cooked sauce to a traditional blender or food processor to achieve a smooth consistency. For significantly less cleanup, I prefer to cook the sauce in a tall, narrow pot, allowing me to finish it off directly with an immersion blender. This method saves time and effort, which is always a bonus!
• Season and Store: Season the finished sauce with salt and pepper to taste. You’ll have about 3 1/2 cups of this delicious sauce. Store any unused portions in a sealed container in the freezer for up to three months.

Assembling Your Delectable Grilled Zucchini Pizza Tacos

Now that your pizza shells are perfectly grilled and your ranchero sauce is bursting with flavor, it’s time to gather the fresh ingredients and bring your Grilled Zucchini Pizza Tacos to life. This part is quick, easy, and incredibly rewarding!

Fresh Topping Ingredients

• Whole Milk Ricotta Cheese: Drained. If you can find fresh ricotta, it’s often drier and may not require draining. Whole milk ricotta provides a wonderfully rich and creamy texture, but a low-fat alternative can be used if preferred.
• Fresh Zucchini: Unpeeled, trimmed, and quartered lengthwise. For best results, choose zucchini that are similar in size and on the narrower side, ensuring your trimmed spears cook evenly.
• Prepared Ranchero Sauce: Your delicious homemade sauce, ready to add its signature kick.
• Fresh Mozzarella Cheese: Thinly sliced. Always opt for fresh mozzarella over pre-shredded varieties, which often contain additives like potato starch to prevent clumping and extend shelf life, affecting taste and melt.
• Red Onion: Shaved or thinly sliced. The slight bite and vibrant color of red onion add a fantastic contrast.
• Fresh Chives: Cut into one-inch lengths. These delicate herbs provide a mild oniony flavor and a touch of fresh green.
• Crushed Red Pepper (optional): Also known as peperoncino flakes, a pinch of crushed red pepper flakes can introduce a delightful warmth and depth of flavor, perfect for those who enjoy a little extra spice.

I understand this recipe involves several steps, but the beauty lies in the ability to prepare the pizza shells and ranchero sauce ahead of time. Both components freeze exceptionally well, making “pizza taco day” a breeze. Simply grab your pre-made shells and sauce from the freezer, and your prep work is nearly complete!

One of the best aspects of these pizza tacos is their customizability. Feel free to use whatever fresh ingredients you have on hand or whatever your culinary mood dictates. This recipe is a fantastic way to utilize an abundance of garden zucchini!

Preparing the Ricotta and Zucchini

• Drain Ricotta (if needed): If you’re using packaged whole-milk ricotta, it’s best to drain it to remove excess moisture. Line a sieve with 100% cotton cheesecloth and place it over a bowl. Add the ricotta, cover, and let it drain in the refrigerator overnight. Discard the liquid. This step can be skipped if you’re using fresh, naturally drier ricotta.
• Grill Zucchini: Quarter the zucchini lengthwise. Brush with olive oil and sprinkle with salt and pepper. Grill the zucchini spears on a covered grill rack for about 6 minutes, or until they are beautifully browned and tender. Remember to turn them occasionally for even cooking. Once cool enough to handle, slice them on the bias for an appealing presentation.

Build Your Own Taco Bar: Assembly Instructions

Whether you prefer to assemble all the pizza tacos at once or set up a fun “taco bar” for everyone to customize their own, the process is simple and enjoyable.

• Sauce It Up: Begin by spreading 1 to 2 tablespoons of the delicious ranchero sauce evenly over each grilled pizza shell.
• Layer the Goodness: Top the sauce with generous portions of crumbled ricotta, thinly sliced fresh mozzarella, grilled zucchini slices, shaved red onion, and fresh chives.
• Add a Kick (Optional): For those who appreciate a bit of heat, sprinkle with crushed red pepper flakes to taste.
• Fold and Enjoy!: Simply fold each pizza shell in half like a taco and savor every bite!

Make These Your Own: Customization & Serving Suggestions

The beauty of these Grilled Zucchini Pizza Tacos truly lies in their adaptability. Don’t be afraid to experiment and tailor them to your personal preferences or what’s available in your pantry. Imagine adding shredded rotisserie chicken or grilled shrimp for a boost of protein, making them a more substantial meal. Instead of fresh mozzarella and ricotta, you could try crumbled queso fresco for a tangier, saltier profile.

As I mentioned, setting up a “taco bar” is an excellent idea for entertaining or family dinners. Let everyone customize their own by offering a variety of grilled vegetables like portabella mushrooms, asparagus spears, or sliced bell peppers. The possibilities are endless! Or, simply enjoy these exquisite beauties just as the recipe suggests – they are a culinary treat in their own right.

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