Mediterrenean Pizza

This is Mike's and my favorite pizza. It is better with a thin crust, but I haven't mastered the perfect thinness yet. Practice, practice. :)

Ingredients

Crust:
1 1/2 cups warm water
1 TBSP dry yeast
1 TBSP honey
1 tsp salt
1 TBSP malted milk (optional)

Mix and let yeast rise. Add 4 cups flour. Knead for 8-9 minutes. Place ball of dough in an oiled glass or metal bowl. Make sure top of dough is brushed lightly with oil (I use olive oil.) Cover with saran wrap and let the dough rise for 30 minutes in a warm place. After doubled in size, punch dough down and separate into 2 balls. Roll into thin circles and place on pizza pan or baking stone. Using a fork, make little holes all over the bottom of the crust. Brush with olive oil. Then add:

As much mozzerella and feta cheese (fresh parmesan works well too) as you want
Fresh spinach (preferably organic)
Sundried tomatoes
Fresh mushrooms
Grilled chicken (although our last pizza didn't have chicken on it and we actually liked it more that way)

Bake at 375 degrees for 10 minutes or until crust is golden brown and cheese is melted.

*I have been experimenting with making a better crust by adding herbs to the dough for extra flavor. If anyone has some good ideas for making a great tasting thin crust, let me know!