If using classic crust: Heat oven to 425°F.
If using thin crust: Heat oven to 400°F.
Spray or grease cookie sheet.
Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet.
Spread each with pesto.
Top each with 1 tomato slice. Sprinkle with cheese.
(You may also add other toppings as you wish, but remember, these are mini pizzas and there's not a lot of space. But I like a few black olives and a pepperoni.)