One Pot Pepperoni Pizza Orzo

• 1 shallot, finely chopped
• 3 garlic, minced
• 2 tbsp olive oil
• 250 g/9 oz orzo pasta
• 2 1/2 cups/600 ml chicken broth
• 1 tbsp tomato paste
• 240 ml/1 cup tomato purée
• 100 g/3.5 oz roasted peppers from a jar, drained
• 30 g/1 oz grated Parmesan
• 180 g/6.5 oz grated mozzarella
• 100 g/3.5 oz thin slices pepperoni

fresh basil

• 1/2 tsp crushed pepper flakes

spices

• 1 tsp each: dried oregano, dried thyme, dried sage, salt, black pepper

1. Get all the prep done before you start cooking: mince the garlic and finely chop the shallot.
2. Heat oil in an ovenproof nonstick skillet over medium low. Add shallot and garlic, cook until soft and fragrant, about 2 minutes. Add orzo, toast for 1 minute. Stir in spices and toast until fragrant, about 30 seconds. Pour in broth and bring to a boil. Add tomato paste and stir until dissolved. Add tomato purée and stir well. Cover, and simmer over low for 10 minutes, stirring occasionally to prevent orzo from sticking to the bottom of the skillet. Add more chicken broth or water if needed.
3. In the meantime, preheat the oven to 200 °C/400 °F.
4. When ready, turn off the heat. Add roasted peppers and grated Parmesan, stir until combined. Then top with grated mozzarella, pepperoni and basil leaves. Finish off with black pepper and red pepper flakes.
5. Place in the oven and bake for 10 minutes or until the cheese is melted and golden browned on top. Serve immediately with a big side salad. Enjoy!