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1
For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes.
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2
Stir in 1/2 teaspoon pepper.
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3
Cool slightly.
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4
Whisk the water and sugar in a bowl; sprinkle the yeast over top.
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5
Set aside until foamy, about 10 minutes.
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6
Stir in the olive oil-garlic mixture.
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7
Whisk the flour and 2 teaspoons salt in a large bowl.
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8
Make a well in the center of the flour and pour in the yeast mixture.
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9
Gradually stir with a wooden spoon to make a rough dough.
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10
Turn the dough out onto a lightly floured surface.
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11
Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary.
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12
Form into a large ball.
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13
Brush a large bowl with olive oil, add the dough and turn to coat.
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14
Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
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15
Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises.
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16
(The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.)
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17
Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil.
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18
Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges.
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19
Use your fingertips to make dimples all over the dough.
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20
Brush with the remaining olive oil and sprinkle lightly with salt.
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21
Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato.
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22
Sprinkle the tomatoes lightly with salt.
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23
Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust).
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24
Bake for 15 minutes.
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25
Remove the baking sheets and sprinkle the Parmesan over the dough.
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26
Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes
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27
While the pizza is baking, make the Caesar dressing: Whisk together the lemon zest and juice, egg yolk, anchovies, garlic and honey in a large bowl.
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28
Slowly whisk in the olive oil, season with 1/4 teaspoon salt and a few grinds of pepper.
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29
Remove the pizza from the oven and transfer to a large platter or cutting board.
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30
Toss the romaine with the dressing.
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31
Season with additional salt and pepper if needed.
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32
Top the pizza with the salad.
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33
Use a vegetables peeler to shave ribbons of Parmesan over the salad.
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34
Drizzle with olive oil, cut into pieces and serve.
