*  Exported from  MasterCook  *
                         GREEK STYLE PIZZETTES ABM
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Main dish
                 Breads                           Kooknet
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Water
    1       t            Honey
      1/2   ts           Lemon Rind -- grated
      1/4   ts           Pepper
    1       t            Oregano
    1       t            Salt
    2 3/4   c            Flour
    1 1/2   ts           Yeast
      1/4                Unsalted Butter
      1/4   lb           Spinach leaves -- rinsed and
   14                    Kalamata Olives -- pitted
      1/2   c            Feta Cheese -- crumbled
    2       tb           Parsley -- chopped
    3       tb           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, 07-19-95 Revised for
   Meal-Master Format by Katherine Smith
                    - - - - - - - - - - - - - - - - - -