Roman Slice with Caesar Greens

Headnote

This dish joins a crisp, properly fermented pizza slice with the cool bitterness of romaine and the saline depth of Caesar dressing. The balance depends on contrast: hot and yielding cheese against cold, dressed leaves; tomato brightness against garlic and parmesan. It should taste composed, not casual, with each element retaining its own definition.

Recipe essentials

Dish category: Pizza with salad
Cuisine or origin: Italian-American
Course type: Main course
Yield: 1 serving
Serving size: 395 g
Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes
Difficulty: Moderate

Equipment

Mixing bowl
Rolling surface
Baking tray or pizza stone
Oven
Sharp knife or pizza cutter
Salad bowl
Tongs

Ingredients

Pizza

Pizza dough, 220 g

Tomato sauce, 55 g

Garlic, finely grated, 4 g

Salt, 2 g

Olive oil, 8 g

Mozzarella cheese, shredded, 70 g

Oregano, dried, 1 g

Basil, torn, 3 g

Parmesan cheese, finely grated, 8 g

Caesar salad

Romaine lettuce, 110 g, leaves trimmed and washed, thoroughly dried

Caesar dressing, 20 g

Crouton, 10 g

Parmesan cheese, shaved, 4 g

Black pepper, 1 g

Olive oil, 1 g

Method

1. Heat the oven to 250°C. Place a baking tray or pizza stone inside to preheat for at least 20 minutes. The surface must be fully hot so the base sets quickly and the crust rises cleanly.

2. On a lightly oiled surface, stretch the pizza dough to a round or oval 28 to 30 cm across. Keep the rim slightly thicker than the center. The dough should remain elastic, not torn.

3. Combine the tomato sauce with the grated garlic and salt, then spread it in a thin, even layer over the dough, leaving a narrow border. Drizzle with 8 g olive oil.

4. Distribute the mozzarella evenly over the sauce. Finish with oregano and 8 g parmesan cheese. Transfer the pizza to the hot tray or stone and bake for 10 to 12 minutes, until the crust is deeply golden at the edges, the base is crisp, and the cheese is fully melted with light browning in places.

5. Remove the pizza from the oven and rest it for 2 minutes. Scatter the basil over the surface. Cut one substantial slice for service.

6. In a salad bowl, dress the romaine with the Caesar dressing and 1 g olive oil. Toss briefly and decisively; the leaves should be lightly coated, not saturated.

7. Add the croutons, shaved parmesan, and black pepper. Toss once more, just enough to distribute without bruising the lettuce. The salad should remain cold, crisp, and sharply seasoned.

Plating and serving

Place the pizza slice slightly off-center on a warm plate. Arrange the Caesar salad beside it in a compact mound, keeping the leaves upright and the croutons visible. Serve immediately so the pizza remains crisp and the salad retains its cool snap.

Professional notes

Use well-dried romaine; excess water dilutes the dressing and weakens the salad. The pizza must be baked on a fully preheated surface to achieve a proper bottom crust. Keep the Caesar lightly dressed so it reads as a counterpoint, not a second sauce.