Remove the pizza dough from the refrigerator and let it come to room temperature while you preheat the oven to 450°F with the oven rack in the middle position.

Lightly flour a work surface and roll the dough into an 18 x 12-inch rectangle.

Using a knife or pizza cutter, cut the rectangle into roughly 3 x 3-inch squares (about 24 squares).

Lightly grease the cups of a mini muffin tin with olive oil.

Press one dough square into each greased cup, letting the corners of the square stick out above the rim.

Brush the exposed dough edges lightly with olive oil.

Par-bake the filled tin in the preheated oven for 8 minutes, until the dough is set and beginning to color.

Remove the tin from the oven. Spoon about 1 teaspoon of pizza sauce into the center of each cup (this will use roughly 1/2 cup total).

Evenly distribute the 1 cup shredded mozzarella among the cups (use all the cheese).

Return the tin to the oven and bake an additional 5 minutes, until the cheese is melted and the dough is golden.

Let the muffins cool in the tin for 3–5 minutes, then transfer to a rack or plate and serve.