Preheat and Prepare: First things first, get your oven preheating to 200°C (180°C Fan / Gas Mark 6). Line a large baking tray with parchment paper.

Slice the Bagels: Carefully slice each of the 12 mini bagels in half horizontally to create 24 rounds. Arrange them, cut-side up, on the prepared baking tray.

The Crucial Toast: Place the tray of bagels into the preheated oven for 3-4 minutes. This is my non-negotiable step! It lightly toasts the surface, creating a barrier that prevents the sauce from soaking in and making the bites soft.

Mix the Sauce: While the bagels are toasting, grab a small bowl. Pour in the 250ml of passata, then add the 1 tsp of dried oregano, 1/2 tsp of garlic powder, salt, and pepper. Give it a good stir to combine everything. For a deeper dive into sauce making, Serious Eats has a great guide on simple, effective pizza sauces.

Assemble the Base: Remove the lightly toasted bagels from the oven. Spoon about a teaspoon of the tomato sauce onto each bagel half and spread it evenly, leaving a very small border around the edge.

Add the Cheese: Now for the best part. Sprinkle the 200g of grated low-moisture mozzarella generously over the sauce on each bagel. Don't be shy here; good coverage is key to a satisfyingly cheesy bite.

Place the Toppings: Arrange 3-4 mini pepperoni slices on top of the cheese on each bagel. If you're using other toppings, add them now.

Bake to Perfection: Return the baking tray to the oven and bake for 8-10 minutes. You're looking for the cheese to be completely melted, bubbling, and just starting to get golden brown spots. The edges of the bagels should be crisp and golden.

Garnish and Serve: Once baked, carefully remove the tray from the oven. Let the mini pizza bagel bites cool for a minute or two on the tray, as the cheese will be incredibly hot. If you like, scatter over some fresh basil leaves before serving them warm.