Garlic & Rosemary Pizzelle

Prep Time: 20 Minutes | Cook Time: 8 Minutes | Total Time: 28 Minutes | Serving: 16

1. Place the oven rack on top of it. You can also put a pizza stone on the rack. Heat the oven to at least 500 degrees F.
2. Heat the olive oil in a small saucepan set over medium-high heat. Add the minced garlic and stir the pan a few times to make it sizzle and turn color. This should take about 2 minutes. Remove the pan from the heat and let the garlic cool in the oil.
3. Form the dough into 16 balls about the size of a ping-pong ball or a little smaller. Roll or flatten each ball into a thin disc about 3 ½ inches across. Place them on a baking sheet lined with parchment paper and lightly sprinkle with cornmeal. You might need to use two baking sheets if they get too crowded. Let them sit at room temperature for at least 20 minutes before moving on.
4. If the dough discs have shrunk after resting, use your fingertips to make them about 3 ½ inches across again. Brush some of the cooled garlic and olive oil mixture on each disc, ensuring there are many crunchy garlic bits. On top of each, sprinkle equal amounts of mozzarella cheese, then minced rosemary and Parmesan cheese.
5. Garnish each pizza with two or three slices of garlic, a small sprig of rosemary, and a small drizzle of olive oil.
6. Bake the pizzettes for 6 to 8 minutes in a hot oven or until the crusts are golden and crisp and the cheese is slightly charred. Keep an eye on them; they can quickly go from charred to burned. Serve hot.