MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting. While the bread maker is working its magic, chop up some bacon and started to render that over medium heat.
Add a table spoon of water to the pan when it reaches the high heat. Use a tablespoon of the left over bacon fat,add the mushrooms and saut those for 3 minutes over medium heat then, add the spinach as well a squeeze of a half of lime (this will brighten up the spinach).
Once the bread maker is complete, remove dough to lightly floured surface and cover with plastic wrap. Let rise in a warm place for 30 minutes.
Sprinkle cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape, Cover with a towel and let rise for another 30 minutes.
Spread with desired sauce. Top with some bacon and a light coating of Monterey Jack Cheese.
Top with the mushrooms and spinach. Top with the Monterey Jack Cheese and then a sprinkle of feta.
Bake at 425F for 20-30 minutes. Bake the pizza stone while the oven is pre-heating and then transfer the dough to the hot pizza stone sprinkled with the cornmeal to dress it.
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