Mushroom And Sun-Dried Tomato Pizza

Recipe Ingredients

1 1/2 oz	42g	Sun-dried tomatoes - cut 1/4" slices
1 3/4 cups	109g / 3.8oz	Canned diced tomatoes
2 cups	474ml	Sliced fresh mushrooms - (abt 4 oz)
2 tablespoons	30ml	Chopped fresh basil
		(or 1/2 tspn dried basil)
2 tablespoons	30ml	Chopped fresh parsley
2 teaspoons	10ml	Tabasco Garlic Pepper Sauce
1/4 teaspoon	1.3ml	Salt
1		Refrigerated pizza crust - (10 oz)
1		Zucchini - (optional) - sliced thin, (small)
1 cup	146g / 5.1oz	Shredded mozzarella cheese - (4 oz)

Recipe Instructions

Combine dried tomatoes and 1/2 cup water in saucepan; set aside 15 minutes. Add canned tomatoes and bring to a boil; reduce heat and simmer 15 minutes. Add next 5 ingredients and cook 5 minutes longer or until liquid has evaporated, stirring often.

Press pizza dough out onto greased 12-inch pizza pan and spread on tomato mixture; if desired, arrange zucchini slices on top. Sprinkle with cheese and bake in 425 degree oven 12 to 15 minutes or until crust is golden brown.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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