| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Main dish, Breads, Kooknet, Cyberealm |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
ts |
Honey |
| 1/2 |
ts |
Lemon Rind; grated |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Oregano |
| 1 |
ts |
Salt |
| 2 3/4 |
c |
Flour |
| 1 1/2 |
ts |
Yeast |
| 1/4 |
|
Unsalted Butter |
| 1/4 |
lb |
Spinach leaves; rinsed and dried |
| 14 |
|
Kalamata Olives; pitted |
| 1/2 |
c |
Feta Cheese; crumbled |
| 2 |
tb |
Parsley; chopped |
|
|
Salt |
|
|
Pepper |
| 3 |
tb |
Olive Oil |
INSTRUCTIONS
TOPPING
Place all dough ingredients in machine and program for knead and first
rise. Press start. After the first 5 minutes of kneading the dough will be
firm and pull away from the sides of the machine. While the dough is rising
you can prepare the toppings. In a saute pan, heat the butter over low heat
and cook the spinach long enough for it to wilt, about 2 minutes. Remove
the pan from the heat and stir in the garlic. Set the mixture aside while
you assemble the pizzettes.
Preheat the oven to 425°F. with the rack in the center position. Lightly
flour 2 baking sheets and set them aside. When the dough is completed,
transfer to a lightly floured surface, cover it with a clean towel and let
it rest for 5 minutes. Divide the dough into 4 even pieces and roll each
piece out to a 6" circle. Transfer the circles to the prepared baking
sheet. Distribute the spinach over the circles followed by the olives and
feta cheese. Sprinkle on the chopped parsley, salt and pepper. Drizzle a
small amount of olive oil over the top of each. Bake for 20 minutes, or
until the crust is deep golden brown and the top is starting to brown.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Forum, 07-19-95 Revised for Meal-Master Format by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”