Almost Perfect

My attempt at re-creating Amato's spinach pizza. This pizza dough is pretty delicious, and I'll probably use this recipe if I have wine and honey on hand but I didn't find a huge difference between it and the last one. I doubled it because I though it wouldn't hold all the toppings, but I would just make a thin crust pizza next time. Also, I ended up picking all the charred sun-dried tomatoes off the top, so I wouldn't include those again.

New Pizza Dough Recipe

6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)
2 tablespoons white wine
3/4 teaspoon active dry yeast
1/2 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
1 1/2 cups flour

Whisk wine, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and work it with a spoon or your fingers until it comes together as a dough.

Sprinkle some flour on the counter and knead the dough for a minute or two.

Lightly oil the bowl, put the dough in, turn it over so all sides are coated, cover and leave undisturbed for an hour or two, until it has doubled in size.

Dump it back on the floured counter and gently press the air out of the dough. Fold the piece into an approximate ball shape, and let it sit under the plastic wrap or towel for 20 more minutes.

Sprinkle a baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like and bake.

Spinach Pizza
Baby spinach
1 small white onion, sliced thinly
1 roasted red pepper
1 pkg goat cheese (the smaller log - I don't remember the measurement)
Basil
Olive Oil
1 garlic clove, minced

Spread 1 tbsp olive oil over the pizza dough and sprinkle with garlic and approx 1-2 tbsp basil (or use pesto and omit the olive oil)

Cover with spinach. Use a ton. Don't worry if it looks like your pizza is going to collapse under the weight; it will shrink in the oven. Slice red pepper into strips and scatter over the spinach. Do the same with the goat cheese. Drizzle over with another tbsp of olive oil.

Bake at 425 F for approximately 18-20 minutes.