Cook your mini pepperoni in a skillet over medium heat for about 5 to 7 minutes until they are perfectly crispy and have rendered their fat. Use a slotted spoon to transfer the crispy pepperoni to a paper towel-lined plate, making sure to reserve at least one tablespoon of the warm pepperoni oil from the pan to use later.

Cut your cold leftover slice of pizza into uniform small squares to create your croutons. Place the pizza pieces into your air fryer basket and air fry at 375°F for 3 to 4 minutes until the cheese is completely melty and bubbly, then carefully remove them and set aside to cool down and firm up.

Add your grated parmesan, heaping nonfat Greek yogurt, honey, fresh lemon juice, garlic cloves, Dijon mustard, anchovy filets, black pepper, and the reserved tablespoon of savory pepperoni oil straight into the cup of a high-speed blender. Blend the dressing ingredients on high speed for about one minute until the mixture is completely smooth, uniform, and velvety.