Recipe - Greek Style Pizzettes Abm

1 cup Water
1 teaspoon Honey
One half teaspoon Lemon Rind; grated
One fourth teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Salt
2 Three fourths cup Flour
1 One half teaspoon Yeast

TOPPING
One fourth Unsalted Butter
One fourth pound Spinach leaves; rinsed and
dried
14 Kalamata Olives; pitted
One half cup Feta Cheese; crumbled
2 tablespoon Parsley; chopped
Salt
Pepper
3 tablespoon Olive Oil

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 425øF. 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, 071995 Revised for MealMaster Format by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini