Baked Pizza Orzo Skillet

Ingredients

• 30 mL (2 tbsp) olive oil
• 540 g (3 cups) dry orzo pasta
• 2 anchovies, packed in oil
• ½ yellow onion, diced
• 2 cloves garlic, thinly sliced
• 10 mL (2 tsp) dried oregano
• 2.5 mL (½ tsp) dried red chili flakes
• 250 mL (1 cup) dry white wine
• 500 mL (2 cups) chicken broth
• 500 mL (2 cups) passata
• 200 g (2 cups) grated mozzarella
• 50 g (½ cup) finely grated Parmigiano Reggiano
• 100 g pepperoni, sliced
• Handful fresh basil, torn

Directions

1. Preheat oven to 200°C (400°F).
2. Heat olive oil in a large oven-safe deep skillet over medium-high heat. Add orzo and toast for 2–3 minutes, stirring, until lightly golden.
3. Add anchovies, onion, garlic, oregano, and chili flakes. Cook 3–4 minutes until softened and fragrant.
4. Deglaze with white wine. Simmer, stirring continuously, until the wine is almost fully reduced.
5. Add chicken broth and passata. Reduce heat to medium-low. Cook 10–12 minutes, stirring occasionally, until the orzo is nearly tender and the mixture is thickened but still slightly loose.
6. Scatter mozzarella and Parmigiano Reggiano evenly over the surface. Arrange pepperoni on top.
7. Transfer skillet to the oven. Bake 8–10 minutes, until cheese is melted and bubbling and pepperoni is lightly crisped and golden.
8. Remove carefully from oven. Rest 2–3 minutes. Finish with torn fresh basil, a drizzle of good olive oil and serve immediately.