Our local grocery store, HEB, carries these pre-made pepperoni and jalapeño flatbread pizzas for $4.97. They are quite good, but like most pre-made pizzas, the toppings are a bit anemic to my tastes, so I always augment them with more pepperoni, jalapeños, and mozzarella cheese.
(Quick aside: it is usually hard to find shredded mozzarella cheese that isn't skim milk based. Kraft now has a whole milk/full fat version available that while it doesn't melt exactly like full fat that you would shred yourself, it is really close.)
On a recent Kenji video, he espoused the use of Hormel Minis if you want guaranteed, easy to find, pepperonis that cup. He was absolutely right. Every one of my little pepperonis cupped up beautifully becoming an exquisite grease chalice (Kenji's phrase).
Here's the article (2019) he wrote on why/how pepperonis cup and some don't: https://www.seriouseats.com/the-pizz...pepperoni-curl He often mentions this is his favorite article he ever wrote for Serious Eats.
In any case, here is my augmented flatbread on the Chimp at 400 F. I've learned to trust the Pro mode (temp swings) on high-heat cooks. The temperature swings are larger than they are at lower temperatures, but it will get some smoke flavor on the food and for pizza, the amount is just right. Not acrid, just that taste of "this was cooked outdoors."
And here is the pizza about to be consumed by me. Tasty stuff! (I also love how the cheese crisps up along the edges.)
(Quick aside: it is usually hard to find shredded mozzarella cheese that isn't skim milk based. Kraft now has a whole milk/full fat version available that while it doesn't melt exactly like full fat that you would shred yourself, it is really close.)
On a recent Kenji video, he espoused the use of Hormel Minis if you want guaranteed, easy to find, pepperonis that cup. He was absolutely right. Every one of my little pepperonis cupped up beautifully becoming an exquisite grease chalice (Kenji's phrase).
Here's the article (2019) he wrote on why/how pepperonis cup and some don't: https://www.seriouseats.com/the-pizz...pepperoni-curl He often mentions this is his favorite article he ever wrote for Serious Eats.
In any case, here is my augmented flatbread on the Chimp at 400 F. I've learned to trust the Pro mode (temp swings) on high-heat cooks. The temperature swings are larger than they are at lower temperatures, but it will get some smoke flavor on the food and for pizza, the amount is just right. Not acrid, just that taste of "this was cooked outdoors."
And here is the pizza about to be consumed by me. Tasty stuff! (I also love how the cheese crisps up along the edges.)
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