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New Year’s Eve Mini Pepperoni Pizzas - A Fun, Crowd-Pleasing Bite

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 1 pound pizza dough (store-bought or homemade), or 8 small naan/English muffin halves, or 1 can refrigerated biscuit dough
  • 3/4 to 1 cup pizza sauce (store-bought or homemade)
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 to 1 1/2 cups mini pepperoni slices (or regular pepperoni cut into quarters)
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning (or a mix of dried oregano and basil)
  • 1/2 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • Optional finishes: crushed red pepper flakes, fresh basil, chopped parsley

Instructions
 

  • Preheat the oven: Heat to 450°F (230°C). Line two sheet pans with parchment paper or lightly oil them so the bottoms crisp up.
  • Prep the dough base: If using pizza dough, divide into 16 equal pieces. Roll or press each piece into a 3–4-inch round. If using naan or English muffins, split into halves. For biscuit dough, gently flatten each biscuit to about 1/4 inch thick.
  • Season and oil: Brush or rub each base lightly with olive oil. Sprinkle with a pinch of Italian seasoning, garlic powder, salt, and pepper for extra flavor under the sauce.
  • Sauce it up: Spread about 1 tablespoon of pizza sauce on each mini base. Keep sauce about 1/4 inch from the edge to prevent overflow.
  • Add cheese: Sprinkle each mini with a generous layer of mozzarella, then a little Parmesan for savory depth.
  • Top with pepperoni: Add mini pepperoni slices—3 to 6 per mini, depending on size. Press them lightly into the cheese so they stick.
  • Bake: Arrange pizzas on sheet pans with space between them. Bake 10–14 minutes, rotating pans halfway. They’re done when the cheese is bubbly and the edges are golden-brown.
  • Finish and serve: Let cool 2–3 minutes. Sprinkle with crushed red pepper, fresh basil, or parsley if you like. Serve hot on a platter with napkins.