If time allows, place the pizza dough in a lightly greased bowl and allow it to come to room temperature. Using a bench scraper or a sharp knife, cut the dough ball into 12 even slices.

In a standard muffin pan, pour 1 teaspoon of olive oil into each muffin cup.

Gently shape each piece of dough into a rough ball and place it into the oiled muffin pan. Cover the pan with a towel and let it rest near the oven while it preheats to 400 degrees.

While the dough rests, chop the garlic and remove the leaves from the sprigs of rosemary and chop. Set aside.

Heat the remaining olive oil over medium heat. Remove the hot oil from the stove and carefully add the garlic and rosemary. Stir until the oil stops sizzling.

Spoon a generous amount of the oil onto each dough ball.

Using two fingers, press into the dough to create dimples and help the garlic and rosemary adhere.

Bake for 14-16 minutes. Loosely cover with foil if the tops are browning too quickly.