Place a pizza stone in the oven and preheat oven to 450 degrees F.
Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds.
In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan.
Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes.
Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle.
Repeat with remaining pizzettas.
1 bulb garlic
3 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Preheat oven to 400 degrees F.
Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head.