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