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Pizza and a dream

Do you ever hear people talking about their technicolor dreams that defy the laws that govern our conscious minds and wonder… “hmm… is this person making this up?” I’m one of those people that purges his memories of any dream on my way to consciousness and as a result I never remember much of my
Course Bread
Cuisine Experimental
Level Intermediate
Main Ingredient Cheese, Flour
Diet Low Sugar


for the dough

  • 3 Cups bread flour
  • 1 teaspoon active dry yeast
  • 3/4 teaspoon evaporated cane sugar
  • 1/2 teaspoon sea salt salt
  • 1 Cup water

for the topping

  • 6 Romaine lettuce leaves washed and thoroughly dried
  • Pecorino Grand Cru shaved with a vegetable peeler or mandoline
  • EVOO (extra virgin olive oil)
  • sea salt (I used fleur de sel)
  • black pepper fresh ground


  1. Add the flour, yeast, sugar and salt to the bowl of a mixer fitted with a dough hook. With the mixer running, slowly add the water until it all comes together. Turn the mixer up to medium-high and let it do its thing for about 10 minutes or until the dough is smooth and elastic. Put the dough in an oiled bowl, cover with plastic wrap and let it rise for 4 hours.
  2. When you're ready to make the pizza, turn the broiler on with the rack in the middle position. Put a pizza stone or baking sheet in the oven to preheat.
  3. Cut the dough up into 6 equal sized pieces and roll them out into 6 thin football shaped pizzas. Brush each one with enough oil to make the surface slick and shiny and sprinkle with a little salt. Trim the extra leafy part of the lettuce off (you mainly want the crisp stem and a bit of the leafy part). Brush some more EVOO onto the lettuce and sprinkle some salt and pepper on top. Top with evenly spaced shavings of Pecorino Grand Cru.
  4. Slide your mini-pizza's onto your pre-heated pizza stone (you may need to bake them in batches of 2 or 3) and bake until the crust is golden brown, the cheese bubbly and the lettuce slightly caramelized.