Preheat the oven to 350 degrees F. Place the bread cubes on a baking sheet. Drizzle with the olive oil and toss. Sprinkle with a pinch of salt and pepper, the garlic powder and basil. Bake the cubes for 10 to 12 minutes, until slightly golden.

Remove the baking sheet and top each cube with a dollop of marinara sauce. Sprinkle the asiago cheese on top (don’t worry if it gets on the baking sheet too - it gets crispy and amazing!) along with the parmesan. Return the sheet to the oven and bake for 4 to 5 minutes more, until warmed through and the cheese is melted.

I make the caesar dressing while the bread cubes are toasting. To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3-4 days and stir well before using.)

Chop the romaine hearts and place them in a bowl. Toss with a pinch of salt and pepper. Add in a few tablespoons of the dressing and toss the romaine with kitchen tongs, until the dressing is evenly dispersed. Top with a few shavings of parmesan cheese. Top with the pizza croutons. Serve immediately with extra dressing for serving.