Prep: Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup. Coat a cutting board or large plate with a generous dusting of flour.
Roll: Place the dough on the floured surface, turning once of twice to coat, and divide the dough into four even sections. Using your hands or a rolling pin, press or roll each of the dough sections into a flat, circular shape no more than one centimeter thick.
Top: For each mini pizza, place a quarter of the sauce in the middle of the dough and use the back of a spoon to spread it around the dough almost to the edges, and then sprinkle with a quarter of the cheese plus any additional toppings desired.
Bake: Place all of the pizzas onto the lined baking sheet and bake for 14-16 minutes or until the edges and toppings just start to turn golden brown (see notes).
Enjoy: Let your pizzas cool for at least 10 minutes on the baking sheet, serve and enjoy! Leftover mini pizzas stay fresh in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Notes
Cooking time: Note that cooking time largely depends on the thickness of your pizzas. If you're unsure if your pizza is done, cut through one and make sure the dough in the very middle is cooked through. If not, cook for another couple of minutes and test again.