We just made @Chris’s 5-minute pizza dough into a thin crust, along with homemade tomato sauce and toppings. A timing error caused us to leave it in 5 minutes too long, but it still turned out great, although obviously cooked a bit too long:
Homemade tomato sauce from fresh tomatoes, garlic, caramelized onion, shiitake mushrooms, red and gold bell peppers, oil-cured moroccan olives, cappicola shreds, and grated parmigiano (I had bought grana padano, but my son decided that parmigiano was the right choice).
My son thinks this is way better than most of the thin-crust pizzas we buy: so it’s a win! I agree with him, although it would have been a lot better if I’d taken it out on time 
Thank you @Chris!