Remove the camembert from its container, wrap the lid in tin foil to create a little baking tray and place the camembert into it.
Use a knife to cut some slits into the top of the camembert and push in the cut garlic and rosemary then drizzle with olive oil
Wrap the camembert with tin foil to make a little parcel. Turn Gozney Roccbox onto a medium flame and place the cheese into the centre of the oven and bake for about 6 to 8 minutes, turning occasionally. Then leave to rest.
Open a Neapolitan dough ball into a pizza base and drizzle with olive oil. Sprinkle over the dried oregano and parmesan cheese and bake in Gozney Roccbox for 60 to 90 seconds, turning occasionally to ensure a nice even bake.
Once the pizza is cooked remove from Gozney Roccbox and cut into small finger sized pieces. Unwrap the camembert and dip to your heart's content!
250g wheel of camembert
1 sprig of rosemary
1 clove of garlic
Olive oil for drizzling
1 x Pizza dough ball