LITTLE CHRISTMAS PIZZAS

1/3 cup olive oil
1 tablespoon Tabasco brand Pepper 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
FOR THE TOPPINGS:
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 small bowl, combine olive oil, Tabasco Sauce, garlic and rosemary.

In large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of Tabasco-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 degrees F.

Cut dough into quarters; cut each quarter into 10 equal pieces. Roll each piece into ball. On large cookie sheet, press each ball into 2-inch round. Brush each with remaining Tabasco-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.

FOR THE TOPPINGS:

FRENCH:
Combine tomato, goat cheese and fresh parsley

ITALIAN:
Combine mozzarella, pitted green olives and roasted red pepper strips

SPANISH:
Combine artichoke hearts, cherry tomatoes and sliced green onions

Makes 40 hors d'oeuvres
Source: Tabasco Pepper Fest