Mushroom & sun-dried tomato 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.

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