Piadine With Caesar Salad With Roasted Garlic Paste

Name: Piadine With Caesar Salad With Roasted Garlic Paste
Ingredients: 1 lb pizza dough (you can buy it at your favorite pizza parlor); 12 cups loosely packed torn romaine lettuce (about 2 heads); favorite caesar salad dressing (we used Newmans'Own Light Caesar Salad Dressing); 12 cup olive oil; salt, to taste; freshly ground coarse black pepper, to taste; 12 cup roasted garlic paste; 1 tablespoon chopped fresh thyme leaves (we used the rosemary) or 1 tablespoon rosemary (we used the rosemary); 6 tablespoons freshly grated parmesan cheese, plus extra for garnish; 1 lb whole head of garlic; 12 cup pure olive oil; gray salt; freshly ground coarse black pepper

13 ingredients

1 steps

Ingredients

1 lb pizza dough (you can buy it at your favorite pizza parlor)
12 cups loosely packed torn romaine lettuce (about 2 heads)
favorite caesar salad dressing (we used Newmans'Own Light Caesar Salad Dressing)
12 cup olive oil
salt, to taste
freshly ground coarse black pepper, to taste
12 cup roasted garlic paste
1 tablespoon chopped fresh thyme leaves (we used the rosemary) or 1 tablespoon rosemary (we used the rosemary)
6 tablespoons freshly grated parmesan cheese, plus extra for garnish
1 lb whole head of garlic
12 cup pure olive oil
gray salt
freshly ground coarse black pepper

Directions

1

["TO MAKE THE ROASTED GARLIC PASTE: Yield:1 cup.", "Preheat oven to 375F.", "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.", "*Michael's Notes: \"It is hard to have too much roasted garlic around.""