Mini Pizzas

Special equipment: a 4 1/2-inch biscuit cutter, optional For the marinara sauce: In an 8-inch saucepan, add the olive oil along with the onion and turn the heat to medium. Add a small pinch of salt and saute until the onion softens and develops a bit of color, about 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes along with the sugar and oregano, partially cover the saucepan with a lid, bring to a simmer and cook until the sauce reduces and deepens in color, about 20 minutes. Remove the lid, add the basil, season with salt and pepper to taste and cook for 5 additional minutes. For the pizza: Preheat the oven to 400 degrees F. Sprinkle some semolina on a couple of baking sheets and set aside. Roll out each ball of dough into a 15-inch circle using either your hands or a rolling pin. Using a large biscuit cutter or an upside-down bowl, cut out 4 1/2-inch circles and place them on the prepared baking sheets. Top the mini pizzas with some of the marinara sauce, followed by your desired toppings, making sure to leave a little border all around. Bake until golden brown and bubbly, 8 to 10 minutes.