Parmesan and Rosemary Pizza
from http://www.womansday.com/

The simplicity of this pizza belies its incredible flavor.

FMM: This would be good to serve as a bread along-side pasta or another Italian dish.

1 tbsp. cornmeal
4 tbsp. olive oil
3 clove garlic
1 lb. pizza dough
2 tbsp. freshly grated Parmesan or Pecorino Romano cheese
1 tbsp. coarsely chopped fresh rosemary
¼ tsp. crushed red pepper flakes
¼ tsp. kosher salt

Arrange a rack in center of oven; heat oven to 500 degrees F. Sprinkle 2 large baking sheets with cornmeal.

Heat oil and garlic in a small skillet over low heat until garlic begins to sizzle, about 3 minutes.

Divide pizza dough into 4 pieces. With a lightly floured rolling pin, roll each piece into an 8×4-inch oval on a lightly floured surface. Place 2 ovals on each prepared baking sheet. Brush each with some of the garlic oil, and sprinkle with sliced garlic. Sprinkle with Parmesan, rosemary, red pepper flakes, and salt, dividing evenly.

Bake 2 pizzette at a time, 8 minutes each, until golden brown. Brush each with a little more of the garlic oil and serve.

Serves 4