Where's your breadmaker? Do you still have it? Is it out in the garage on top of the old refrigerator in a laundry basket with a hole in the side next to the almost empty can of bug spray from last summer? Bring it inside!
I bet you haven't used it in a while. Don't worry, you can download the instructions from the Internet. There are all sorts of fabulous recipes on line, here is a good place to start looking: http://allrecipes.com/Recipes/bread/bread-machine/Main.aspx
So here's the secret about bread machines. Bread cooked in a bread machine tastes icky because it is actually steamed and not baked. However DOUGH prepared in a bread machine is a lot easier to work with The little paddle on the inside mixes things very effectively and there's no mess on the counter. The bread machine does a lovely job of letting the dough rise. When your dough is finished, you take it out and pop it into the oven.
I use my bread machine to prepare pizza dough about once a week. I make a whole wheat crust and put Italian spices right into the dough. The dough process takes about an hour and a half. Then I knead and form the crust. I put the crust only into the oven and cook for half the recommended time. This keeps the crust from getting soggy when the ingredients are put on top.
I take the pizza out, brush it with olive oil, add my vegetables and cheese and put it back in to finish. You can see the result above; this particular pizza was topped with sliced fresh Roma tomatoes, carmalized onions, mushrooms, and green peppers. Another favorite combination is spinach, carmalized onions, red peppers, and feta cheese.