Allow the pizza dough to sit at room temperature for at least 30 minutes.
Combine 1/4 cup of the Parmesan, lemon juice
, vinegar, egg yolk, anchovies, garlic, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle
in the olive oil while whisking until a smooth vinaigrette
forms. Cover and refrigerate until ready to use.
Put the sun-dried tomatoes on a small plate and microwave, in 30-second increments, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes (they may begin to brown and taste bitter
if cooked too long). Let them sit until cool and completely hardened, about 2 minutes. Break up the tomatoes into small pieces, transfer them to a spice grinder
and process to a powder (discard any pieces that won't grind). Add the remaining 1/4 cup Parmesan
, oregano, garlic salt and 1/4 teaspoon salt. Process until just finely ground. Transfer to a large bowl.
Fill a medium pot with 1 inch of vegetable oil and bring to 350 degrees F over medium heat. Evenly divide the pizza dough into 4 balls. On a lightly-floured surface, roll and stretch each ball into a 4 1/2-inch round and cut into 4 wedges. In batches, carefully drop wedges into the oil and fry
until puffed and golden, turning as needed, 2 to 3 minutes. Transfer the fried wedges to the bowl of pizza-spice mix and toss to coat. Remove and set aside. Fry and coat the remaining dough.
Put the romaine in another large bowl, add the Caesar dressing
, toss to coat and season with salt and pepper. Divide among four serving plates. Top each with pizza croutons and sprinkle with any remaining pizza spice mix.