Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Olive oil |
| 1 tablespoon | TABASCO pepper sauce |
| 2 larges | Garlic cloves; crushed |
| 1 teaspoon | Dried rosemary; crumbled |
| 16 ounces | Hot roll mix with yeast packet |
| 1¼ cup | Hot water |
| 1 large | Tomato; diced |
| ¼ cup | Crumbled goat cheese |
| 2 tablespoons | Chopped fresh parsley |
| ½ cup | Shredded mozzarella cheese |
| ½ cup | Pitted green olives |
| ⅓ cup | Roasted red pepper strips |
| ½ cup | Chopped artichoke hearts |
| ½ cup | Cherry tomatoes; sliced into wedges |
| ⅓ cup | Sliced green onions |
TOPPINGS
In small bowl, combine olive oil, TABASCO sauce, garlic and rosemary. In large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of TABASCO-oil mixture; stir until dough pulls away from side of bowl. Turn dough onto lightly floured surface; shape dough into ball.
Knead until smooth, adding additional flour as necessary.
Preheat oven to 425øF. Cut dough into quarters; cut each quarter into 10 equal pieces. Roll each piece into ball. On large cookie sheet, press each ball into 2-inch round. Brush each with remaining TABASCO-oil mixture.
Arrange approximately two teaspoons of toppings (see below) on each dough round. Bake 12 minutes or until dough is lightly browned and puffed.
Toppings:
French: Combine tomato, goat cheese and fresh parsley Italian: Combine mozzarella, pitted green olives and roasted red pepper strips Spanish: Combine artichoke hearts, cherry tomatoes and sliced green onions Makes 40 hors d'oeuvres.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998