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Garlic & Rosemary Pizzette

Course Appetizer, Main Course


  • 6 oz mozzarella grated
  • 2½ to 3 tbsp PRIMO Garlic EVOO for brushing & drizzling
  • 2 tsp chopped rosemary
  • 2 oz grated parmesan


  • Preheat oven to 475.
  • Place six bases on lightly oiled cookie tin dusted with cornmeal.
  • Brush with 1½  PRIMO Garlic EVOO, 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.)