Title: Greek Style Pizzettes Abm
Categories: Italian Entree Bread Blank
Yield: 4 Servings

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
TOPPING
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

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

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