Bring the pizza dough to room temperature and preheat the oven to 450 degrees F. Grease the cups of a mini muffin pan with cooking spray.
Roll out the dough on a lightly floured surface to a thin 12-by-18-inch rectangle and cut into 3-inch squares. Place one square of dough in each cup, making sure that the corners of the dough are sticking out. Brush the edges of the dough with olive oil.
Parbake the dough for 8 minutes, then remove from the oven.
Pour 1 teaspoon sauce in each cup and evenly distribute the cheese among the cups (you can add toppings now as well). Bake for an additional 5 minutes. Cool and serve.
Cook’s Note: To freeze, allow to cool entirely. Place on a parchment-lined baking sheet and freeze until solid, about 1 hour. Transfer to a freezer storage bag, then label and freeze for up to 3 months. When ready to serve, place in a toaster oven or oven preheated to 300 degrees F until heated through, 8 to 10 minutes.