Divide bread dough into 4 equal pieces. On a slightly floured wooden or marble surface, roll out each one into 7 - 8-inch discs, using a rolling pin or by hand.
Oil one or more baking sheets and arrange discs, pressing down in the middle with your fingertips to make them thinner in the center and slightly thicker on the outside. Blanch tomatoes in water for a couple of minutes, peel, halve, remove juice and seeds and flatten each half slightly.
Peel garlic and put through a garlic press, collecting juices and pulp in a bowl. Add thyme, oregano, minced basil and oil in a stream to create a fluid, very aromatic sauce.
Place tomato halves on the little pizzas, season with salt and prepared sauce. Cook in a preheated 475°F oven for 8 - 10 minutes.