Prep the pan and oven: Heat your oven to 400°F (200°C). Grease a 12-cup muffin tin well with nonstick spray or a light coating of olive oil to prevent sticking.

Season the cheese: In a bowl, toss the mozzarella with the Parmesan, Italian seasoning, and garlic powder. This adds flavor in every bite and helps the cheese brown nicely.

Roll out the dough: Lightly flour your counter. Roll the dough to about 1/8 inch thick. Use a 3-inch cookie cutter or the rim of a glass to cut out 24 rounds. Re-roll scraps as needed.

Build the base: Press one dough round into each muffin cup. It should line the bottom and climb slightly up the sides. If you like a thicker crust, use two rounds for the base and one for the middle layer.

Sauce and cheese layer: Add 1 teaspoon of sauce to each cup, spreading lightly. Sprinkle a tablespoon of the cheese mixture over the sauce.

Add a middle dough layer: Place a second dough round on top of the cheese. Press it gently so it sits flat, but don’t seal it.

Repeat the layers: Add another teaspoon of sauce and another tablespoon of cheese. Top each with 2–3 mini pepperoni.

Finish with oil and heat: Drizzle or brush a tiny bit of olive oil on the pepperoni. This helps crisp the edges and adds color. Sprinkle red pepper flakes if you like a kick.

Bake: Place the muffin tin on the middle rack and bake for 14–18 minutes, until the cheese is bubbling and the edges of the dough are golden brown. If the tops brown too fast, tent loosely with foil for the last few minutes.

Cool and release: Let them cool in the pan for 5 minutes. Run a thin knife around the edges to loosen, then lift out carefully. Garnish with fresh basil or parsley if using.

Serve: Enjoy warm. These are best within 15–20 minutes of baking, when the cheese is perfectly melty.