Mushroom & sun-dried tomato pizza
1 Pizza
Ingredients
| Quantity | 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 | ||
Directions
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.