Heat 2 tablespoons of oil in a pan over medium heat.
Add the chopped onion and minced garlic, and sauté until softened and translucent.
Add the diced tomatoes, salt, black pepper, and thyme. Cook for about 10 minutes until the tomatoes break down and the sauce thickens.
Stir in the ketchup and cook for another 2 minutes.
Remove from heat and set aside.
3. Assemble the Mini Pizzas:

Preheat the oven to 220°C (430°F).
Punch down the risen dough and divide it into small portions to form mini pizzas.
Roll each portion into a small, round shape about 1/4 inch thick.
Place the dough rounds on a baking sheet lined with parchment paper.
Spread a spoonful of pizza sauce over each dough round.
Add your desired toppings: olives, bell peppers, sausage, and shredded mozzarella cheese.
4. Bake the Mini Pizzas:

Bake the mini pizzas in the preheated oven at 220°C (430°F) for about 12 minutes or until the crust is golden and the cheese is melted and bubbly.
Freezing Instructions
1. Prepare the Dough for Freezing:

Follow the instructions to prepare the dough and roll it into mini pizza rounds.
Instead of adding sauce and toppings, bake the plain dough rounds in a preheated oven at 220°C (430°F) for 3 minutes. This par-baking step helps set the dough.
2. Freeze the Dough:

Allow the par-baked dough rounds to cool completely.
Place the cooled dough rounds on a baking sheet in a single layer and freeze until firm (about 1 hour).
Once frozen, transfer the dough rounds to a freezer-safe bag or container. Store in the freezer for up to 3 months.