When you make pizza at home, or just heat up a frozen pizza, pepperoni slices often become little cups filled with grease, ready to ruin your shirt (or diet). Nuke the pepperoni for 30 seconds, and that grease is gone.
Less than 30 seconds, actually, may be enough, and your pepperoni will still cook and crisp along with your pizza. That tip comes from a recipe at Cook’s Country, a web arm of recipe testers Cook’s Illustrated, which also provides a great recipe for at-home, Chicago-style personal pan pizza.
Pepperoni Pan Pizza [Cook’s Country]
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