Mushroom and Sun Dried Tomato Pizza

1 1/2 oz Sun-dried tomatoes cut in 1/4 inch slices
1 cn (14.5 oz) Diced tomatoes
2 c Sliced mushrooms
2 tb Fresh basil, chopped or 1/2 Tsp. dried.
2 ts Tabasco Garlic Pepper Sauce
1/4 ts Salt
1 (10oz) Can refrigerated pizza dough
1 sm Zucchini, thinly sliced
1 c Shredded mozzarella cheese
2 tb Fresh grated parmesan or romano cheese

Combine dried tomatoes and 1/2 cup water in a saucepan; set aside for 15 minutes. Add canned tomatoes; bring to a boil. Reduce heat and simmer 15 minutes. Add next 5 ingredients and cook until liquid has evaporated, stirring often.

Press dough onto a greased 12-inch pizza pan. Spread on tomato mixture, arrange zucchini slices on top. Sprinkle with cheeses; bake at 425 degrees for 12 to 15 minutes or until crust is golden brown.

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