SPICY, CRUNCHY ROASTED VEGETABLE PIZZA

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1-1/2 oz. 3 Tbsp.
Prepared pizza dough round, 14" 1 ea.
Roasted tomato 4 oz. 6 1/4"-wedges
Roasted vegetables* 12 oz. 1-1/2 cups
Parmesan cheese 1-1/2 oz. 3 Tbsp.
Croutons 1 oz. 1 cup
Mozzarella cheese 5 oz. 1-2/3 cups
Italian seasoning blend 2 to 3 tsp.
Fresh basil, cut into thin strips and shredded or julienned 1/2 oz. 1 Tbsp.
Salt and pepper as needed

Method

  1. Place the dough on an oiled pizza screen. Dock the dough well. Brush with TABASCO® Green Jalapeño Pepper Sauce, leaving a 1/2" border around the edge.
  2. Cover with tomatoes and vegetables. Sprinkle evenly with Parmesan cheese. Place croutons over top and press down lightly. Cover with mozzarella cheese. Sprinkle approximately 2 to 3 tsp. Italian seasoning over top.
  3. Bake in a preheated oven at 500°F for 12 minutes. Allow to cool slightly. Cut into 12 slices and top with fresh basil.
  4. *Any seasonal vegetable may be used: carrots, zucchini, summer squash, eggplant, etc. To roast: cut into 1/2" cubes and place in a large baking dish. Coat all pieces with a light amount of salt and pepper. Place in a 450°F oven and bake until vegetables start to brown. Remove from oven and cool. Tomatoes should be roasted in the same way. Fire-roasted vegetables may be substituted for oven-roasted.

Yield: 1 14-inch pizza