1-Skillet Method: Heat a nonstick skillet over medium heat to begin. Add about 1 tablespoon of shredded cheese in flat piles, leaving space between them you can fit 4-6 piles depending on your skillet size. Cook for about one minute until the cheese starts to bubble, then place a slice of pepperoni on top of each pile.

2-Skillet Method continued: Cook for another minute until the cheese edges brown and crisp, then flip the crisps with a spatula, pepperoni side down, and cook for 30 seconds more. Transfer to a plate with the pepperoni side up and serve with the tomato sauce. Repeat the process until all crisps are done, and you’ll have a batch ready in no time. For a savory mini pizzas recipe that pairs well, check out our site.

3-Microwave Method: For a super-fast option, place parchment paper on a flat plate. Add the cheese in small piles, about 1 tablespoon each, with space between them, and lay a slice of pepperoni on each pile. Microwave on high for 1 to 1.5 minutes until everything is crispy. This method is great for students or working professionals who need something quick.

4-Microwave Method continued: Remember, the parchment paper helps prevent sticking, and watching the time ensures you don’t overcook. Once done, let them cool slightly before dipping in the sauce for the best texture and flavor.

5-Oven Method: Preheat your oven to 400°F and line a baking sheet with parchment paper. Add the cheese piles as before, topping each with a pepperoni slice. Bake for 4 to 6 minutes until crispy, adjusting based on your oven. This method works best on electric stoves and gives a nice even crisp.