“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 heart 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 in hot oven until lightly browned, 6-8 minutes.
While flatbreads bake, sear mushrooms.
Sear the Mushrooms
Place a medium non-stick pan over medium-high heat.
Add 1 Tbsp. olive oil, 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 Pizzas
Carefully transfer flatbreads to a clean work surface. Brush garlic-oil mixture onto flatbreads and top with mushrooms. Add 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 any drips. Bake until cheese is bubbling and flatbread is crispy, 5-7 minutes.
While pizzas bake, make dressing.
Make Salad and Finish Dish
In a large mixing bowl, add mayonnaise, white wine vinegar, remaining Parmesan, remaining garlic, 1 tsp. water, a pinch of salt, and ¼ tsp. pepper. Stir until combined and smooth.
Once pizzas finish baking, add romaine to dressing and toss to coat.
Plate dish as pictured on front of card, topping pizza with salad. Bon appétit!