1. Let dough stand at room temperature for 15 minutes. Meanwhile, preheat oven to 375°F. Grease twelve 2 1/2-inch muffin cups; coat cups lightly with cornmeal. Set aside.

2. On a lightly floured surface, roll dough into a 16x12-inch rectangle. If dough is difficult to roll, let it rest for a few minutes as necessary during rolling. Using a sharp knife or pizza cutter, cut into twelve 4-inch squares. Lightly press dough squares into the prepared muffin cups, allowing edges to extend over rims of cups.

3. In a small bowl combine pasta sauce and dried oregano. Spread some of the sauce mixture inside dough-lined cups. Fill with mozzarella cheese and pepperoni. Top with the remaining sauce mixture and sprinkle with Parmesan cheese.

4. Bake for 25 to 30 minutes or until crusts are golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle pizza cups with fresh oregano and/or olives and crushed red pepper.

*Tip:

Another time substitute cooked Italian sausage or chopped mushrooms and green sweet peppers for the pepperoni.