Piadine with Caesar Salad with Roasted Garlic Paste

Ingredients
ROASTED GARLIC PASTE
 * 1 	lb pizza dough, or (you can buy it at your favorite pizza parlor)
 * 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'Own Light Caesar Salad Dressing)
 * 1/2 	cup olive oil
 * salt, to taste
 * freshly ground coarse black pepper, to taste
 * 1/2 	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
 * 1 	lb whole head of garlic
 * 1/2 	cup pure olive oil
 * gray salt
 * freshly ground coarse black pepper

Directions

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