Ingredients:

  • 1.5 cups (170g) low-moisture shredded mozzarella cheese
  • 24 slices (85g) thin pepperoni
  • 0.5 tsp Italian seasoning (optional)
  • 1 pinch garlic powder (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high heat is crucial for the frying effect.
  2. Line a large rimmed baking sheet with parchment paper. Ensure there are no exposed spots on the pan.
  3. Place small mounds of shredded mozzarella on the parchment. Use about 1 tablespoon per mound.
  4. Space the mounds 2 inches apart. Note: They will spread as they melt and sizzle.
  5. Place one slice of pepperoni firmly in the center of each cheese mound.
  6. Sprinkle with Italian seasoning or garlic powder if you like. This adds a bold aromatic layer.
  7. Bake 8 to 10 minutes until the cheese is bubbling vigorously and the edges turn a deep, golden mahogany.
  8. Watch for the sizzle to slow down slightly. This indicates most of the moisture has escaped.
  9. Remove from the oven and let sit on the hot tray for 2-3 minutes. Note: This allows the structure to firm up.
  10. Transfer to a wire cooling rack until they are completely cool and snappy.