Mini Caesar Salad Pizzas

From Rachael Ray.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄3 cup parmesan cheese, grated
• 1⁄4 cup extra virgin olive oil
• 1  tablespoon extra virgin olive oil
• 1  garlic clove
• 1⁄2  lemon, juice of
• 1  canned anchovy fillet
• 1  lb  refrigerated  pizza dough
• 3⁄4 head romaine lettuce, shredded (about 4 cups)
• 1  large tomatoes, coarsely chopped

Directions

1. Preheat a grill to medium-high. Using a food processor, puree the parmesan, 1/4 cup olive oil, garlic, lemon juice and anchovy.
2. Cut the pizza dough into 4 pieces. On a baking sheet, rub the dough with the remaining 1 tablespoon olive oil and press each piece into a 4-by-8-inch rectangle. Place the dough on the grill, cover and cook until browned on one side, 3 to 4 minutes. Turn and grill until cooked through, about 3 minutes.
3. Brush one side of each pizza with the anchovy dressing. Top with the lettuce and tomato; drizzle with the remaining dressing.