“Let's carve him as a dish fit for gods,” Julius Caesar (2.1.173). These words are uttered by Brutus in the famous Shakespeare play, and while we aren't into carving ancient Roman leaders (or tyrants) into a deity's snack, we are into carving this pizza amongst you and your dining mate. The Caesar we most look forward to tearing into is this crisp, gorgeous salad, which adds crunch and flavor to the pizza.
Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¼" slices.
Hold romaine head at root end and cut into ¼" pieces.
Combine ⅔ the garlic (reserve remaining for dressing) and 1 Tbsp. olive oil in a mixing bowl.
Par-bake the Flatbreads
Place flatbreads directly on oven rack, and toast until warmed, 4-5 minutes.
Sear the Mushrooms
Place a medium non-stick pan over medium-high heat.
Add 1 Tbsp. olive oil, portobello mushrooms, and a pinch of salt and pepper to hot pan. Stir occasionally until mushrooms are tender and lightly browned, 3-4 minutes.
Remove from burner.
Assemble and Bake the Flatbreads
Brush garlic-oil mixture onto flatbreads. Place mushrooms on flatbreads, then mozzarella and half the Parmesan (reserve remaining for dressing). Top with tomatoes.
Place directly on oven rack with prepared baking sheet on rack below to catch drips. Bake until cheese is bubbling and bread is crispy, 9-11 minutes.
While flatbreads bake, make dressing.
Make Dressing and Finish Dish
In a large mixing bowl, whisk mayonnaise, white wine vinegar, remaining Parmesan, remaining garlic, 1 tsp. water, a pinch of salt, and ¼ tsp. pepper until smooth.
Once flatbreads finish baking, add romaine to dressing and toss to coat.
Plate dish as pictured on front of card. Bon appétit!