Piadine with Caesar Salad with Roasted Garlic Paste

Description
Yield: 1 piadine and 1 cup of roasted garlic paste

Ingredients

 * 1 lb pizza dough, or (you can buy it at your favorite pizza parlor) or 1 lb frozen pizza dough (thawed and prepared according to pkg directions)
 * 12 cups loosely packed torn romaine lettuce (about 2 heads)
 * favorite Caesar salad dressing (we used Newmans's Own Light Caesar salad dressing)
 * ½ cup olive oil
 * salt, to taste
 * freshly ground coarse black pepper, to taste
 * ½ cup roasted garlic paste
 * 1 tablespoon chopped fresh thyme leaves or rosemary (we used the rosemary)
 * 6 tablespoons freshly grated Parmesan cheese, plus extra for garnish

Roasted garlic paste

 * 1 lb whole head of garlic
 * ½ cup pure olive oil
 * gray salt
 * freshly ground coarse black pepper

Roasted garlic paste

 * 1) Preheat oven to 375°F.
 * 2) Peel the outermost layers of skin off the heads of garlic.
 * 3) Cut off the top one-third of the heads to open the cloves. Save the small pieces of garlic for another use.
 * 4) Put the heads, cut sides up, in a small baking dish and pour the olive oil over them.
 * 5) Season with salt and pepper.
 * 6) Cover tightly, place in the oven, and roast until about three-fourths cooked, about 45 minutes.
 * 7) Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes.
 * 8) Let cool.
 * 9) When cool enough to handle easily, squeeze the roasted garlic into a small bowl.
 * 10) Press against the skins very well to get out all the sweet roasted garlic you can.
 * 11) Add the oil from baking dish and mix well until a paste forms.
 * 12) Store, tightly covered, in the refrigerator, for up to 1 week.

Piadine

 * 1) Preheat a grill to high.
 * 2) Put the lettuce in a bowl. Pour the dressing over and toss well.
 * 3) Divide the dough into 4 equal balls.
 * 4) On a floured board, stretch and roll the dough into thin discs with a rolling pin.
 * 5) The dough may also be stretched by hand, but rolling will give you a thinner crust.
 * 6) Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill.
 * 7) This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high.
 * 8) When you start to see bubbles on the surface of the dough, turn it over.
 * 9) It should be slightly browned on the bottom.
 * 10) Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme.
 * 11) Remove from the grill with tongs and top with the caesar salad.
 * 12) Grate Parmesan cheese on top, fold in half, and eat.