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For bread machine: Place pizza dough ingredients in bread machine in the order recommended by the manufacturer.
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Select dough setting, and begin.
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3
Remove dough when the cycle is complete, and roll out into desired shape and place on a floured (or cornmeal-dusted) baking sheet or pizza peel.
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4
By hand: Pour water into large bowl.
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Sprinkle yeast over; stir to blend.
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Let stand 10 minutes to dissolve yeast.
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Add oil, salt, honey (and optional herbs), then flour.
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Stir until well blended (dough will be sticky).
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Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft).
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10
Shape dough into ball; place in large oiled bowl and turn to coat.
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Cover bowl with kitchen towel.
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Let dough rise at cool room temperature until almost doubled, about 2 hours.
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13
Punch dough down; form into ball.
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14
Return to bowl; cover with towel and let rise until doubled, about 3 hours.
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15
Remove dough, dust with flour, and roll out into desired shape and place on a floured (or cornmeal-dusted) baking sheet or pizza peel.
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16
Preheat oven to 450 degrees.
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17
Brush dough lightly with olive oil, and then top with spinach, feta, and pine nuts.
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Sprinkle with chopped basil if youd like.
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Bake for 10-15 minutes, or until crust is golden and the cheese and pine nuts are lightly browned.
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Let cool 5 minutes before slicing.
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(See related blog post for more pics and info!)
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*Crust-making instructions adapted from www.loveandoliveoil.com**
