First things first, crank your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat — we want golden, crispy bottoms, not sticky regrets.

If your dough came in a ball, roll it out on a lightly floured surface. We’re aiming for about ½ inch thickness. Then grab a cookie cutter, a cup, or even your hands and cut into cute little rounds. Imperfect is perfect — your mini pizzas don’t need to look like a Pinterest board.

Spread a teaspoon (or two, don’t be shy) of sauce onto each mini round. We want flavor, not swimming pools. Sprinkle on garlic powder, oregano, and basil if you’re using them. Your kitchen should start smelling like an Italian dream in progress — take a deep breath and enjoy, queen.

Pile on the shredded mozzarella. I mean, pile it. Don’t hold back. Cheese is basically happiness in shredded form. This is the part where my “taste-testing” habit kicks in — sometimes a lil’ sprinkle straight on my finger doesn’t hurt anyone.

Now’s the fun part: toppings! Pepperoni, mushrooms, peppers, olives, leftover roasted veggies… whatever your heart desires. I like to do a mix of savory and spicy, because life is too short for boring pizza.

Pop them in the oven for about 10–12 minutes. Keep an eye on them — we’re going for melty cheese, slightly crisped edges, and a little golden glow that’s basically calling your name.

Okay, I know the smell is making your mouth water like crazy, but give them a couple minutes to cool. The cheese will set slightly, the edges will firm up, and you’ll avoid that molten cheese face burn. Then, grab one, grab ten… I don’t judge.