Garlic & Rosemary Pizzette

6 oz. mozzarella, grated
2½ to 3 Tbsp. Garlic Olive Oil for brushing & drizzlingl
2 tsp. chopped rosemary
2 oz. grated Parmesan
4 garlic cloves thinly sliced


Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal. Brush with 1½ Tbsp. Garlic olive oil, then sprinkle the base with mozzarella. Scatter with crushed garlic & rosemary and drizzle garlic oil over top. Sprinkle with Parmesan and garnish with garlic slices. Bake 10 minutes until base is crisp and golden. (Adjust amount of fresh garlic to your liking.)

Print Friendly and PDF

Share this post

← Older Post Newer Post →