Pepperoni Gravy

1½ cups natural casing pepperoni (only the good stuff!)
3 tablespoons extra-virgin olive oil
12 ounces pre-prepared
béchamel (Alfredo)

Place the pepperoni and oil in a pizza pan and place into an oven at 475 F for 4 to 6 minutes until the pepperoni starts leaching juices and remove just before it gets crispy. Place aside to cool.

Put the pepperoni and béchamel in a container or blender and blend until creamy. Reserve in the refrigerator until use.

How To:

pepperoni gravy, topping pizza, sauce, ingredients, pepperoni, alfredo, olive oil  pepperoni, roasting, oilspepperoni gravy, topping pizza, sauce, mixing, ingredients, pepperoni  pepperoni gravy, topping pizza, sauce, mixing pepperoni gravy, topping pizza, sauce, pizza skin

 

Click here to submit recipe