Greek-Style Pizzettes

  • Water 1 c
  • Honey 1 tsp
  • Lemon Rind; grated 1/2 tsp
  • Pepper 1/4 tsp
  • Oregano 1 tsp
  • Salt 1 tsp
  • Flour 2 3/4 c
  • Yeast 1 1/2 tsp
  • Unsalted Butter 1/4
  • Spinach leaves; rinsed and dried 1/4 lb
  • Kalamata Olives; pitted 14
  • Feta Cheese; crumbled 1/2 c
  • Parsley; chopped 2 Tbsp
  • Salt
  • Pepper
  • Olive Oil 3 tb image placeholder

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 sauté 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: Your Bread Machine
Submitted by: Meg Antczak