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, then chop.

Heat the remaining olive oil over medium heat. When hot enough, carefully add the garlic and rosemary to the oil. Stir until the oil stops sizzling.

Spoon a generous amount of the oil onto each dough ball and use all of it.

Using two fingers, press into the dough to create dimples.

Bake for 14-16 minutes, loosely covering with foil if the tops are browning too quickly.