National Pepperoni Pizza Day

So, this is the official day to eat pepperoni pizza. As if we need a special day!!?! Make mine a double pepperoni, please.

I love a crust that’s on the thin side, but not all the way to “cracker.” I like it perfectly crispy outside and as light as air inside. No floppy slices, please; I do not care if folding the slice in half saves the toppings from sliding to the plate below. I like a crust that has been baked in a truly hot pizza oven, so no “folding” is even needed, although it remains optional for devotees.

My only beef with pepperoni pizza is all the extra grease it adds. Back in the 1990s, I came up with a marvelous little twist that wiped out that issue… even for a double pepperoni pie! Try these, and you will be hooked.

Cathy’s Pepperoni Crisps

Serve these gems as snack chips. I also like to crumble them and toss them into all sorts of dishes. Think macaroni & cheese, salads, garnishes, casseroles, stuffed mushrooms, rolls & biscuits, burgers, eggs, or quiche. These deliver all the flavor without all that oil!

2 dozen slices of packaged pepperoni slices in single layer on 3 layers of paper toweling

Top with 2 more layers of paper toweling.

Microwave 60-75 seconds.

Let cool. Throw away all the grease on the paper towels! Store airtight at room temperature… never in the fridge. Note: Every microwave is different, so start at 60 seconds and then check the pepperoni to be sure it’s not burning.) Make as many as you like… I usually opt for an entire pillow pack.

Here’s the Super Simple variation to use for pizza: Microwave just 30 – 45 seconds. Then spread the partially cooked crisps on your pizza and cook as usual. For my double pepperoni pizza, sprinkle the cooked pepperoni pizza with more crisps that you have crumbled. Oh, yeah!!! (And if you’re going out to your favorite pizza joint, bring a little baggie of crumbled crisps with you to sprinkle on your pizza to add pepperoni flavor without the extra grease.)

Okay… I admit it. Even on National Pepperoni Pizza Day, I can skip the crust and simply enjoy the crisps.

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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