Mini 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 packet
  • 1 1/4 cups hot water

Goat Cheese Topping

  • 1 large tomato, diced
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped fresh parsley

Roasted Pepper & Olive Topping

  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup pitted green olives
  • 1/3 cup roasted red pepper strips

Artichoke Topping

  • 1/2 cup chopped artichoke hearts
  • 1/2 cup cherry tomatoes, sliced into wedges
  • 1/3 cup sliced green onions


For the crust, combine olive oil, TABASCO® Sauce, garlic and rosemary in a small bowl. In a large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of the oil mixture; stir until dough pulls away from side of bowl.

Turn dough onto a lightly floured surface and shape into a 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. Roll each piece into a ball. On a large cookie sheet, press each ball into a 2-inch round. Brush each with remaining oil mixture.

For the toppings, combine ingredients for each topping in a small bowl. Arrange about 2 teaspoons of topping on each dough round. Bake 12 minutes or until dough is lightly browned and puffed.

Makes 40 hors d'oeuvres.

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