Instructions: Combine dried tomatoes and 1/2 cup of water in a saucepan; set aside for 15 minutes. Add canned tomatoes; bring to a boil. Reduce heat and simmer 15 minutes. Add next five ingredients and cook until liquid has evaporated, stirring often. Press dough onto greased 12-inch piza pan. Spread on tomato mixture, arrange zucchini slices on top. Sprinkle with cheese; bake at 425F. for 12 to 15 minutes pr until crust is golden brown.

Back of box of McIlhenny Co. Tabasco
Garlic Flavor Mild Pepper Sauce Blend

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