Peel off the clove of garlic and press it through the press. Mix with the oil. Finely chop the rosemary needles and add them to the garlic-oil mixture. If you don`t want to have rosemary needles on the dough, put the rosemary sprig in the oil mixture just for the taste. Let it steep for two hours.
Lay out the pizza dough and cut into strips from the long side. Lightly oil the wooden skewers and brush the pizza dough thinly with a little of the oil mixture, top with one or two slices of bacon and wrap around the skewers, twisting them in.
Brush again with a little garlic-rosemary oil and sizzle slowly on the grill on the edge, please not in the middle, as it is too hot and otherwise the skewers will turn black.
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