1. In a large bowl combine sourdough starter, flour, water, olive oil, and salt. Stir until a shaggy dough forms.

2. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

3. Place dough in a lightly oiled bowl, cover, and ferment at room temperature for 6–8 hours or overnight.

4. Punch down fermented dough and divide into 12 equal pieces. Shape each into a golf-ball–sized round and flatten to 3–4 inches.

5. Preheat oven to 450°F with a pizza stone or baking sheet inside.

6. Arrange mini rounds on parchment-lined sheet, spread tomato sauce on each, sprinkle with mozzarella and add desired toppings.

7. Bake for 8–10 minutes until crust is golden and cheese is bubbly.

8. Let cool slightly before serving to allow cheese to set.