Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Yield: 1 piadine and 1 cup of roasted garlic paste
- 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 Edit
Roasted garlic paste Edit
- Preheat oven to 375°F.
- Peel the outermost layers of skin off the heads of garlic.
- Cut off the top one-third of the heads to open the cloves. Save the small pieces of garlic for another use.
- Put the heads, cut sides up, in a small baking dish and pour the olive oil over them.
- Season with salt and pepper.
- Cover tightly, place in the oven, and roast until about three-fourths cooked, about 45 minutes.
- Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes.
- Let cool.
- When cool enough to handle easily, squeeze the roasted garlic into a small bowl.
- Press against the skins very well to get out all the sweet roasted garlic you can.
- Add the oil from baking dish and mix well until a paste forms.
- Store, tightly covered, in the refrigerator, for up to 1 week.
- Preheat a grill to high.
- Put the lettuce in a bowl. Pour the dressing over and toss well.
- Divide the dough into 4 equal balls.
- On a floured board, stretch and roll the dough into thin discs with a rolling pin.
- The dough may also be stretched by hand, but rolling will give you a thinner crust.
- Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill.
- This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high.
- When you start to see bubbles on the surface of the dough, turn it over.
- It should be slightly browned on the bottom.
- Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme.
- Remove from the grill with tongs and top with the caesar salad.
- Grate Parmesan cheese on top, fold in half, and eat.