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Print this Recipe    Tomato Pizza

Tomato-Spinach-Pepperoni Pizza

1 package fast acting yeast
1 cup warm water (109-115F deg)
2 1/2 cups flour
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil

Preheat oven to 425F (I think it's really important to have the oven
stabilized for this crust). Dissolve yeast in water. Mix rest of
ingrediants and let rest for at least 5 minutes. Spread on a large
greased baking sheet.

pizza sauce
2 garlic cloves, finely chopped
head of spinach, no stems and chopped
2 small tomatoes, chopped and seeded
1/2 package of Yves fake pepperoni
dash of oregano, dried basil, garlic powder, mrs. dash garlic spice

Put spinach in pot big enough to hold it all, with just the water
clinging to the leaves from washing. Cover on medium heat until
spinach shrinks and softens (not too much). After finishing cooking
spinach, sqeeze dry between paper towels. Meanwhile, sautee the
garlic in some olive oil, if desired. Top pizza with sauce, garlic,
spinach, pepperoni, tomatoes, spices. Cook on bottom rack for 15-20
minutes.

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