Make the Caesar dressing by combining the garlic paste, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce in a bowl. Stir in the mayonnaise and caper juice. Season with salt and pepper, then fold in the grated Grana Padano. Refrigerate until ready to use.
Make the pizza sauce by combining the passata, basil, oregano, olive oil, and grated garlic. Season with salt to taste and stir until well combined.
Slice the ciabatta rolls open and generously spread the pizza sauce over the cut sides. Top with fresh mozzarella and mini pepperoni.
Place the open-faced sandwiches in the pizza oven and cook for 5–8 minutes, or until the bread is toasted, the mozzarella is melted and bubbly, and the pepperoni begins to crisp.
Add the chopped romaine to a bowl and toss with enough Caesar dressing to evenly coat. Finish with grated Grana Padano and freshly cracked black pepper.
Remove the sandwiches from the pizza oven and immediately top each with the Caesar salad.
Finish with additional Grana Padano, close the sandwiches, and serve immediately.
