Pizza : Mushroom and Sun-Dried Tomato Pizza

• 1 1/2 ounces sun-dried tomatoes, cut into 1/4-inch slices
  
• 1 (14.5-ounce) can diced tomatoes
  
• 2 cups sliced fresh mushrooms
  
• 2 tablespoons chopped fresh basil, or 1/2 teaspoon dried basil
  
• 2 tablespoons chopped fresh parsley
  
• 2 teaspoons TABASCO® brand Garlic Pepper Sauce
  
• 1/4 teaspoon salt
  
• 1 (10-ounce ) can refrigerated pizza crust
  
• 1 small zucchini, thinly sliced (optional)
  
• 1 cup shredded mozzarella cheese (4-ounces)
  

Combine dried tomatoes and 1/2 cup water in a saucepan; let stand for 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 a greased 12-inch pizza pan and spread with tomato mixture; if desired, arrange zucchini slices on top. Sprinkle with cheese and bake in a 425°F oven 12 to 15 minutes or until crust is golden brown.

Makes 6 servings.