For the 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 large bowl whisk together the flour and 1 tablespoon salt. Make a well in the center and pour in the yeast mixture along with the  6 tablespoons olive oil, scraping the bowl with a rubber spatula as you pull the flour to the center. 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.  Alternatively, mix the ingredients and knead the dough in the bowl of a heavy-duty stand mixer with a dough hook.

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.  

Do not overcook; the pizza shells should remain soft and pliable.  Any unused shells can be wrapped and stored in the freezer for up to three months.

In a large saucepan cook sweet peppers and onion in hot oil over medium-high heat for 5 minutes or until softened. Add tomatoes, water, and chipotles. Bring to boiling; reduce heat and simmer, uncovered, 8 to 10 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. Alternatively, the sauce can be cooked in a tall-sided narrower pot so that the cooked mixture can be finished off with an immersion blender. 

Season to taste with salt and pepper. Makes 3 1/2 cups.  Store any unused sauce in a sealed container in the freezer for up to three months.

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.  If using fresh ricotta cheese, it tends to be drier so this step can be skipped.

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, and chives.  Sprinkle with crushed red pepper, if desired.  Fold to eat.