Preheat oven to 450 F.

On a floured surface, roll out the pizza dough until even and thin. Using your hands, you can pinch the ends to make the crusts a little thicker.

Place parchment paper on a large baking sheet and drizzle with olive oil. Bake the pizza dough for 10 minutes.

Remove dough from the oven. Top with shredded mozzarella cheese, leaving the crusts without cheese. Slice fresh mozzarella into thin slices and place on top of the pizza.

In a bowl, mix olive oil and garlic. Brush the crusts with the olive oil mixture. Turn the oven to 500 F. Place pizza back in the oven for 10 minutes, or until the cheese has melted and starts to become golden.

While pizza is in the oven, assemble the salad. In a food processor or blender, combine olive oil, lemon, grated parmesan cheese, Dijon mustard, Worcestershire sauce and minced garlic until smooth for the salad dressing. Set aside.

Wash and chop romaine. Toss romaine lettuce with dressing.

Once the pizza is done cooking and has cooled slightly, add Caesar salad on top of the pizza. Sprinkle shaved parmesan cheese and black pepper on top. Serve.