Spinach, Garlic, and Mushroom Pizza

I hadn't had my bread machine out in years and thought it was

about time I got it out and used it.  Do you have that problem?

Mine is so big and bulky, that I can't have it out on the counter

all the time.  Then I forget about it!  Every time I use it, I

wish I did it more often!

I used a pizza crust recipe that Rhonda shared a long

time ago.  It's the one from the Zojirushi Bread Machine cookbook.

  It turns out great every time!

Bread Machine Pizza Dough

1 1/4 c water

1 1/2 T olive oil

3 3/4 c flour

1 1/2 T sugar

1 1/2 t salt

1 1/2 t yeast

In bread machine, place ingredients in pan in the order given.

Select pizza dough setting and let it run it's course.

Mine takes one hour.

When done, divide into 2 balls and loosely cover with plastic wrap.

Rest 20 minutes.  Roll out into 12" circles, lay on cookie sheets that

have been lightly oiled and sprinkled with corn meal.  Prick with fork to prevent shrinking.
  Rest 10 minutes.  Add toppings and bake in the 

center of oven at 425 for 18 minutes.  

For this pizza, I used ranch dressing for the sauce and

sprinkled it with a little garlic powder.

I sauteed mushrooms in olive oil and minced garlic and added

those to the crust along with lots of fresh spinach.

Then I topped it with a shredded 4-cheese blend and also some

shredded Parmesan.  I lightly topped the whole thing with a little

 spray oil and put it them in the oven, baking one at a time.

The leftovers froze well, too. 

I put the frozen pieces on a cookie sheet and baked them

for 15 minutes at 425.  The bottom was still crisp and the

inside still light and chewy.  Yum!  It's become one of our favorites!

♥