Pizza with Caesar Salad

Ingredients:

Pizza dough

• 2/3 cup extra-virgin olive oil, plus extra for greasing
• 6 cloves garlic, finely chopped
• 1 and 1/3 cups warm water (40°C)
• 1 tbsp. sugar
• 1 packet (7 g) of active dry yeast
• 3 and 3/4 cups premium flour + extra for dusting
• 2 large ripe ox-heart tomatoes, each sliced ​​into 6–8 thin rounds
• 3/4 cup finely grated Parmesan

Caesar salad"

• Zest and juice of 1 lemon
• 1 large egg yolk
• 2 anchovies in oil, finely chopped
• 1 clove garlic, finely grated
• 1/4 teaspoon honey
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 2 romaine lettuce hearts, cut into 1/2-inch wide and 2.5-inch long pieces (about 8 cups)
• A piece of Parmesan cheese for sprinkling

Preparation:

1. Pizza dough:
   
   In a small saucepan, heat 1/4 cup olive oil and garlic over medium-low heat until softened but not browned, about 5 minutes. Stir in 1/2 teaspoon black pepper. Let cool slightly. In a bowl, combine the water and sugar and sprinkle with yeast. Set aside until foamy, about 10 minutes. Add the olive oil and garlic mixture.
2. Combine the flour and 2 teaspoons of salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon until a rough dough forms.
3. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 5 minutes, adding more flour as needed. Form into a large ball. Grease a large bowl with olive oil, place the dough in it, and turn it over to coat. Cover tightly with plastic wrap and let it sit at room temperature until doubled in size, about 1 hour.
4. Meanwhile, adjust the oven rack to the lowest level and preheat the oven to 230°C (430°F). Place a baking sheet on the rack to keep it warm while the dough rises. The baking sheet should be the same size or slightly larger than the baking sheet you'll be rolling out the dough on later.
5. Once the dough has doubled in size, generously grease a rimmed baking sheet with half the remaining olive oil. Place the dough on the greased baking sheet, flatten it, and spread it evenly across the baking sheet, making sure it reaches the edges. Use your fingertips to create dimples all over the dough. Brush with the remaining olive oil and lightly salt. Arrange the tomato slices on the pizza in a single layer, making sure each section of dough has a tomato slice. Lightly salt the tomatoes.
6. Place the baking sheet with the dough directly on the preheated baking sheet in the oven (this ensures a crispy crust). Bake for 15 minutes. Remove the baking sheet and sprinkle the dough with Parmesan cheese. Continue baking until golden brown and the cheese is melted, 10–15 minutes.
7. While the pizza is baking, prepare the Caesar dressing.:
   
   In a large bowl, combine the lemon zest and juice, egg yolk, anchovies, garlic, and honey. Gradually whisk in the olive oil, season with 1/4 teaspoon of salt, and grind the black pepper a few times.
8. Remove the pizza from the oven and transfer it to a large platter or cutting board. Toss the Romaine with the dressing. Season with salt and pepper, if desired. Arrange the salad on the pizza. Using a vegetable peeler, shave the Parmesan cheese onto the salad. Drizzle with olive oil, cut into wedges, and serve.