Hands up, who has made a pizza that looks awesome before you pop it in the oven? Then you cook it and the pepperoni, salami, linguica or whatever fatty thing you slapped on there in a brazen fit of excess has turned it into a pool of molten grease?
(not pictured: lots of grease)
I know it's happened to me plenty of times. Then I learned a trick, although I don't remember from where, and now my pizzas are better for it.It's easy, just microwave the pepperoni, or in this case salami, between some paper towels for maybe ten-fifteen seconds. Not only does this make the pizza less greasy but it helps the stuff crisp up really nice, which is a good time. I don't know why you couldn't do this same thing with any kind of already cooked, thin sliced, fatty meat and cut down on the grease. If you're into that. For those wondering, this is a salami, green pepper and red onion pizza (heh, randomly and appropriately seasonal) with a spicy tomato/roasted red pepper sauce (like this one, without the sausage). It was wicked good.
I usually make it several times a week, how often do you folks make homemade pizza?