1 package Hot roll mix with yeast packet (16 oz size)
1 1/4 cup Hot water
1 large Tomato; diced
1/4 cup Crumbled goat cheese
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 pepper 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. 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.
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.