Ingredients
¾cupwarm water
1½tspdry yeast,from packet
1tbspextra-virgin olive oil
1tsphoney
1tspsalt
1tspItalian seasoning,optional
1½cupall-purpose flour
fresh spinach,washed and drained
feta cheese,crumbled
pine nuts
1tbspolive oil
1tbspfresh basil,finely chopped, optional
Preparation
Place pizza dough ingredients in bread machine in the order recommended by the manufacturer. Select “dough” setting, and begin.
Remove dough when the cycle is complete, and roll out into desired shape and place on a floured (or cornmeal-dusted) baking sheet or pizza peel.
Pour water into a large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast.
Add oil, salt, honey (and optional herbs), then flour. Stir until well blended (dough will be sticky).
Turn dough out onto a generously floured surface and knead for about 5 minutes until smooth and elastic, adding just enough flour to prevent dough from sticking (dough will be soft).
Shape dough into ball; place in a large oiled bowl and turn to coat. Cover bowl with a kitchen towel. Let dough rise at cool room temperature until almost doubled. This will take about 2 hours.
Punch dough down; form into a ball. Return to bowl; cover with a towel and let rise for about 3 hours or until doubled.
Remove dough, dust with flour, and roll out into desired shape and place on a floured (or cornmeal-dusted) baking sheet or pizza peel.
Preheat oven to 450 degrees F. Brush dough lightly with olive oil, and then top with spinach, feta, and pine nuts. Sprinkle with chopped basil if desired.
Bake for 10 to 15 minutes, or until crust is golden and the cheese and pine nuts are lightly browned. Let cool 5 minutes before slicing.
