Recipe by Manami
I found this on MapaStyle, Michael Chiarello's site. Very lovely and yummy! Since the Roasted Garlic Paste can be made ahead of time, I did not include roasting time of 1 hour.
- 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)
- 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 (we used the rosemary) or 1 tablespoon rosemary (we used the rosemary)
- 6 tablespoons freshly grated parmesan cheese, plus extra for garnish
ROASTED GARLIC PASTE
- 1 lb whole head of garlic
- 1⁄2 cup pure olive oil
- gray salt
- freshly ground coarse black pepper
Directions See How It's Made
- TO MAKE THE ROASTED GARLIC PASTE: Yield:1 cup.
- 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.
- *Michael's Notes: "It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as individual custard cup(keep that for garlic alone). 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 half the time needed for the whole heads. The little pieces can be squeezed into tomato paste or can be squeezed onto pasta or make a good cooks snack while preparing dinner.".
- Preheat grill to high or (indoors) preheat, a cast-iron stovetop grill pan, over medium-medium high heat.
- Put the lettuce in a bowl.
- Pour the dressing over and toss well.
- Divide the dough into 4 equal balls.
- On a floured boards, stretch and roll the dough into thin discs with a rolling pin.
- The dough may be stretched by hand, rolling will give you a thinner crust.
- Cut the rolled out dough with olive oil and place, oiled side down, on a very hot grill.
- 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 thyme, if using or rosemary.
- Remove from the grill with tongs and top with Caesar salad.
- Grate Parmesan cheese on top, fold in half, and eat.
- Manga!(Hope I spelled it right).