Piadine with Caesar Salad and Roasted Garlic Paste

Name: Piadine with Caesar Salad and Roasted Garlic Paste
Prep time: 2 h 2 min
Cook time: 2 h 2 min
Total time: 2 h 2 min
Yield: 4
Cuisine: American
Ingredients: 4 servings Favorite Caesar dressing; 1 Tbsp finely chopped fresh thyme leaves; 454 grams whole garlic heads; 118 milliliters pure olive oil; 4 servings Olive oil; 6 Tbsps freshly grated Parmesan, plus extra for garnish; 454 grams premade pizza dough; 3 liters loosely packed torn romaine lettuce (about 2 heads); 4 servings Gray sea salt and freshly ground pepper

Piadine with Caesar Salad and Roasted Garlic Paste might be just the main course you are searching for. One serving contains 1028 calories, 21g of protein, and 65g of fat. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. Only If you have parmesan, olive oil, gray sea salt and pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat a grill to high.

Equipment you will use

Grill

Put the lettuce in a bowl.

Ingredients you will need

Lettuce

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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.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Rolling Pin

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.

Ingredients you will need

Olive Oil

Dough

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Grill Pan

Stove

Grill

Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme.

Ingredients you will need

Garlic Paste

Thyme

Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat.

Ingredients you will need

Parmesan

Equipment you will use

Grill

Tongs

Preheat the oven to 375 degrees F.

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Oven

Peel the outermost layers of skin off the heads of garlic.

Ingredients you will need

Garlic

Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note).

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Clove

Garlic

Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper.

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Salt And Pepper

Olive Oil

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Baking Pan

Cover tightly, place in the oven, and roast until about 3/4 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.

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Clove

Pop

Equipment you will use

Oven

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.

Ingredients you will need

Roasted Garlic

Equipment you will use

Bowl

Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads.

Ingredients you will need

Roasted Garlic

Garlic

Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good "cook's snack" while preparing dinner, or can be squeezed into tomato sauce or onto pasta.

Ingredients you will need

Salt And Pepper

Tomato Sauce