Spinach Pineapple Pizza

I have dolphins, fools' parades, a 50-mile bike ride across 6 islands, a floating torii, taiko drum festivals, books, music and more to write about, and after caring for a sick baby all day, all I want to do is collapse on my bed and read Kafka on the Shore while listening to Sgt. Pepper's Lonely Hearts Club Band instead. So here's a pizza recipe! Hannah loved this, which made me happy because she usually hates spinach. You can, of course, choose your own toppings. These are just my favorites.

Crust
1 1/4 C warm Water
1 Tbsp yeast
2 Tbsp Sugar
1/2 tsp Salt
3- 3 1/2 C Flour (I like to use half white flour, half whole wheat)
fresh herbs (basil, rosemary, oregano, or whatever you have and like)

Dissolve Yeast in Water, let sit until foam forms on the top. Add sugar, salt, & 2 1/2 C flour. Mix to form dough. Add up to 1 C more flour. Mix 3 minutes. Add herbs (I think rosemary is the best).

Roll out thin or thick. A thin crust will make you about 3 good sized pizzas.

Toppings:
Tomato sauce
mozzarella cheese
Fresh or frozen spinach
4 cloves garlic, 2 minced, 2 sliced or chopped (so you have some chunks)
1 small onion, sliced
Sliced mushrooms
Pineapple chunks
Basil
Tomatoes

Sautee the onions until a little soft. Add Mushrooms and garlic. Add a teaspoon of water to release juices. Add spinach last, sautee until it is soft (fresh) or warm (frozen).

This was the morning after . . . sorry. It was still good!

Layer sauce, sauteed mixture, cheese, pineapple, basil and tomatoes however you want.

Bake at 425 degrees (220 celsius) for 10- 15 minutes, depending on how thick the crust is.

You'll probably look like this when you're done but it's so yummy you won't care. :)