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Spinach, Artichoke and Toasted Pine Nut Pizza

2 gal. warm water
2 lbs. 4 oz. olive oil
1 lb. 8 oz. honey
8 oz. instant yeast
28 lbs. bread flour
8 oz. salt
½ cup coarse ground black pepper

5 lbs. frozen spinach, thawed, strained, chopped
4 cans artichoke hearts, quartered
3 lbs. pine nuts
6 lbs. Monterey Jack cheese, shredded
3 qts. homemade Alfredo sauceDIRECTIONS:1. For the dough: Combine water, olive oil and honey.

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