mushroom & sun-dried tomato pizza

Categories: Pizza
Yield: 1 Pizza

Measure	Ingredient
1½ ounce	Sun-dried tomatoes cut in
	1/4 inch slices
1 can	(14.5 oz) Diced tomatoes
2 cups	Sliced mushrooms
2 tablespoons	Fresh basil, chopped or 1/2
	Tsp. dried.
2 teaspoons	Tabasco Garlic Pepper Sauce
¼ teaspoon	Salt
1	(10oz) Can refrigerated
	Pizza dough
1 small	Zucchini, thinly sliced
1 cup	Shredded mozzarella cheese
2 tablespoons	Fresh grated parmesan or
	Romano cheese

Combine dried tomatoes and ½ cup water in a saucepan; set aside for 15 minutes. Add canned tomatoes; bring to a boil. Reduce heat and simmer 15 minutes. Add next 5 ingredients and cook until liquid has evaporated, stirring often.

Press dough onto a greased 12-inch pizza pan. Spread on tomato mixture, arrange zucchini slices on top. Sprinkle with cheeses; bake at 425 degrees for 12 to 15 minutes or until crust is golden brown.

Recipe typed in by Roy Olsen from the back of a Tabasco sauce box.