MUSHROOM & SUN-DRIED TOMATO PIZZA

      Title: MUSHROOM & SUN-DRIED TOMATO PIZZA
  Categories: Pizza
       Yield: 1 Pizza
  
   1 1/2 oz Sun-dried tomatoes cut in
            1/4 inch slices
       1 cn (14.5 oz) Diced tomatoes
       2 c  Sliced mushrooms
       2 tb Fresh basil, chopped or 1/2
            Tsp. dried.
       2 ts Tabasco Garlic Pepper Sauce
     1/4 ts Salt
       1    (10oz) Can refrigerated
            Pizza dough
       1 sm Zucchini, thinly sliced
       1 c  Shredded mozzarella cheese
       2 tb Fresh grated parmesan or
            Romano cheese
  
   Combine dried tomatoes and 1/2 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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