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