Yield: 2 pies
|Water, lukewarm (105 to 115
|Active dry yeast
|Spinach, rinsed, stemmed
|Fresh garlic, minced
|Dried basil, or 1/4 cup
Put flour into a large bowl and make a deep well in the middle. Pour warm water into the well, mix in the yeast, using a bit of flour in the mix. Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles. Slowly stir all of the flour into the yeast mixture. When it gets too thick to handle place it on a board and knead it until elastic. Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased. Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk. Preheat oven to 450 degrees. Punch down dough and divide in half. Refrigerate one half for later. (Allow extra time to rise). Roll the other half into a circle about 15 inches across.
Place on a 14 inch greased pizza pan, roll edges to form a rim.
Spread the olive oil and tomato sauce on the pizza pie, top with shredded mozzarella. Steam the spinach leaves for a few minutes. Toss spinach with mushrooms, garlic, basil, and olive oil. Spread veggies on pizza crust. Bake for 20 to 25 minutes until edges are brown and cheese is bubbly. Cut each pie into 6 wedges.
Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on Kook-Net recipe network