Easter dinner with the family was rescheduled so I made a new Sicilian dough recipe. I didn't have a sheet pan so I went cast iron "Dinny" style, I only used a half pound of cheese, I want to be able to poop tomorrow and not blow an O-ring.
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Looks good. And still very cheesy.

Do you any tips for using pepperoni without it getting super greasy?
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That was turkey pepperoni, otherwise put the pepperoni on a paper towel and pop it in the microwave to remove the grease before topping. I thought you would have called out the extra moisture I had going on the top. I made the sauce from a can of whole tomato's and it made the topping a little runny, it was still good. I liked the dough, I'm going to have to buy a pan for that style.
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Kinda hard to see in a pic. If you really look, you can see a bit of extra moisture, but a quick glance, it's easy to miss. Still looks good. I've had that same issue with tomato sauce before. I always simmer mine for 20-30 minutes.

How's the turkey pepperoni? Never had that.
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First time I tried the turkey pepperoni, It's a little beef jerky like before cooking. It cooked up well, regular is still better.
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So curious: Why use the turkey?

I've had to make a lot of dietary changes in the past two years, and what I've learned is that I would rather have less of the good stuff than more of the bad or mediocre stuff.
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Just less fat so I thought I would give it a try. It wasn't bad, I would use it again, just not as good, but I hear you.
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How long do you nuke the regular stuff for? I tend to shy away from pepperoni because of all the grease.
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What sauce did you use on that fish? Did you make it or is it store bought?
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Not long 20 to 30 sec and dab the top, longer if need be. I just go by eye.
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Sauce was thousand island dressing, aldi horsey sauce, mustard and a splash of Worcestershire. Not equal parts, from largest to least, probably less than increments of half, I eyeball it as well so I cant give exact measurements.
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We like Bridgeport pepperoni from follow much better than Hormel
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Buzz you need to open a pizzaria your pies always look great.
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No thanks, but thank you. It's a hobby that I don't care to turn into a job.
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Made some short rib pot pies with cheddar cheese pastry yesterday:
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