1-Allow the 1.5 pounds of store-bought pizza dough to come to room temperature in a lightly greased bowl for easier handling.

2-Cut the dough into 12 even slices, taking care not to overwork it to preserve those important air bubbles.

3-Pour 1 teaspoon of extra virgin olive oil into each cup of a standard muffin pan to prevent sticking and add flavor.

4-Shape each dough piece into a rough ball and place it into the oiled muffin cups, making sure to keep the air bubbles intact.

5-Cover the pan with a towel and let it rest near the oven while preheating to 400°F (204°C), which helps the dough rise a bit more.

6-Chop the 8 cloves of garlic and the leaves from the 4 sprigs of fresh rosemary; set them aside for the next step.

7-Heat the remaining 1/2 scant cup of extra virgin olive oil over medium heat, testing the temperature by flicking in water until it sizzles, then remove from heat.

8-Add the chopped garlic and rosemary to the hot oil, stirring until the sizzling stops to infuse the flavors.

9-Spoon the garlic-rosemary oil generously onto each dough ball in the muffin pan.

10-Press the dough with your fingers to create dimples, helping the herbs stick and enhancing the texture.

11-Sprinkle flaky salt on top for a finishing touch of crunch and taste.

12-Bake for 14-16 minutes, loosely covering with foil if the tops brown too quickly, for perfectly golden muffins.