Prep the pan: Preheat the oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with olive oil or cooking spray to prevent sticking.

Prep the dough: If using pizza dough, divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a 3-inch round. If using biscuit dough, split each biscuit in half horizontally so they’re thinner, then press each half into a 3-inch round.

Form the cups: Press each round into a muffin cup, letting the dough come up the sides to make a little well. It doesn’t need to be perfect—just enough to hold the filling.

Add sauce: Spoon about 1 tablespoon of pizza sauce into each dough cup. Don’t overfill or it may bubble over.

Add cheese: Sprinkle 2–3 tablespoons of mozzarella over the sauce in each cup. Top with a pinch of Parmesan for a salty kick.

Add pepperoni: Place 3–5 mini pepperoni on each, or enough to mostly cover the cheese. If using regular pepperoni, cut into quarters and scatter.

Season: Lightly sprinkle Italian seasoning and garlic powder over the top. This adds great aroma and a pizzeria taste.

Bake: Bake for 12–15 minutes, until the edges are golden and the cheese is bubbling. Check at 10 minutes to avoid over-browning.

Cool and release: Let the bites cool in the pan for 3–5 minutes. Run a small offset spatula or butter knife around the edges to loosen, then lift out.

Finish and serve: Sprinkle with chopped basil or parsley and a pinch of red pepper flakes if you like heat. Serve warm with extra sauce for dipping.