Little Christmas Pizzas

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  • 1/3 cup olive oil
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 2 large garlic cloves, crushed
  • 1 teaspoon dried rosemary, crumbled
  • 1 (16-ounce) package hot roll mix with yeast package
  • 1 1/4 cups hot water


  • 1 large tomato, diced
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup pitted green olives
  • 1/3 cup roasted red pepper strips
  • 1/2 cup chopped artichoke hearts
  • 1/2 cup cherry tomatoes, sliced into wedges
  • 1/3 cup sliced green onions


In a small bowl, combine olive oil, TABASCO® Sauce, garlic and rosemary. In a large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of oil mixture; stir until dough pulls away from side of bowl. Turn dough onto lightly floured surface; shape dough into ball. Knead until smooth, adding additional flour as necessary.

Preheat oven to 425°F. Cut dough into quarters; cut each quarter into 10 equal pieces and roll into balls. On a large cookie sheet, press each ball into a 2-inch round. Brush each with remaining oil mixture. Arrange approximately two teaspoons of toppings (see below) on each dough round. Bake 12 minutes or until dough is lightly browned and puffed.

Makes 40 hors d'oeuvres.

Other types of toppings:
French: Combine tomato, goat cheese and parsley
Italian: Combine mozzarella, olives and red pepper strips
Spanish: Combine artichokes, cherry tomatoes and green onions

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