Yield: 1 Pizza
|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|
|2 teaspoons||Tabasco Garlic Pepper Sauce|
|1||(10oz) Can refrigerated|
|1 small||Zucchini, thinly sliced|
|1 cup||Shredded mozzarella cheese|
|2 tablespoons||Fresh grated parmesan or|
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.