All the Pizza Flavor In One Skillet
This pizza orzo is a hearty one skillet dinner that gives you everything you love about pizza night: melty mozzarella, crispy pepperoni, and that classic pizza sauce flavor, but built into a real dinner with protein and veggies already mixed in.
No delivery app, no waiting on dough to rise, just one skillet and about 40 minutes.
I originally planned to make this a dump and bake situation, everything in the skillet at once and into the oven. But once I tested it, searing the sausage and vegetables first made way too big of a difference in flavor to skip. It’s still just one pan and barely any extra effort, so I promise it’s worth the two extra minutes!
Can we also talk about the skillet for a second? I love making this in a round cast iron skillet because once it comes out from under the broiler, all golden and bubbly, it really looks like one giant pepperoni pizza.
It’s a small thing, but it makes dinner feel a little more fun.
Love skillet meals? Try chicken zucchini corn skillet, Mexican beef and rice skillet, and creamy lemon chicken orzo.
Ingredients You’ll Need
Here’s what you’ll need. Full amounts are in the recipe card below.
- Italian chicken sausage (I use Amy Lu): your protein, and it brings enough flavor on its own that you don’t need a long list of seasonings.
- Red bell pepper and zucchini: turn this from cheesy pasta into a balanced dinner, and soak up the pizza sauce flavor as they cook. If you end up with extra zucchini, my chicken zucchini skillet with corn is another great way to use it up.
- Garlic, Italian seasoning, and red pepper flakes: the pizza flavor builders, plus a little background heat that plays off the hot honey later.
- Chicken broth and jarred pizza sauce: what the orzo simmer sin, so it cooks up saucy and full of flavor instead of bland. The jarred sauce is your shortcut, it’s doing most of the pizza flavor work without a from scratch sauce.
- Orzo: the pasta swap for pizza dough.
- Parmesan and mozzarella: parmesan stirred in for savory depth, mozzarella melted on top for the cheese pull that makes this feel like pizza. If the cheese is your favorite part, save my sheet pan lasagna for next week too.
- Mini pepperoni: the star topping, and the mini size means every bite gets some.
- Hot honey: optional, but the sweet heat against the salty pepperoni and cheese is what takes this from good to “can I get the recipe.”
How to Make Pizza Orzo
Step 1. Sear the sausage: Heat the olive oil in a large oven safe skillet over medium high heat and add the diced Italian chicken sausage. Cook until it’s browned, crispy, and heated through, about 4 to 5 minutes, then remove it to a plate.
Step 2. Soften the vegetables: Add the bell pepper to the same skillet and cook for 2 to 3 minutes to soften then stir in the zucchini, garlic, and Italian seasoning. Cook another 2 to 3 minutes, until everything is soft and starting to turn golden.
Step 3. Simmer the orzo: Pour in the chicken broth and pizza sauce and stir to combine, then bring it to a boil. Add the orzo, stir, and cover. Reduce the heat and simmer until al dente, about 9 to 11 minutes, lifting the lid to stir every couple of minutes so it doesn’t stick. Orzo soaks up more liquid than you’d think, so if it looks dry before it’s tender, stir in more broth, 1/4 cup at a time, up to 1 cup total.
Step 4. Broil with cheese and pepperoni: Turn the oven to broil. Stir the salt and parmesan into the skillet, then add the sausage back in. Sprinkle the mozzarella on top and add the mini pepperoni. Broil until the cheese is melted and browning in spots and the pepperoni edges start to curl, just a few minutes.
Step 5. Finish and serve: Drizzle with hot honey, if using, and serve warm right out of the skillet.
Tips for the Best Pizza Orzo
- Watch the broth. Orzo soaks up more liquid than you’d expect, add more 1/4 cup at a time if it looks dry.
- Use an oven safe skillet. You’ll go from stovetop to broiler, a round cast iron skillet is my favorite. If you love cooking in it as much as I do, my crispy cast iron skillet chicken thighs are another great excuse to keep it out on the stove.
- Watch the broiler closely. You want the cheese bubbly and browned and the pepperoni edges just curling, not burnt.
- Don’t skip the hot honey. The sweet heat against the salty pepperoni is worth it.
- Filling on its own, but my La Scala chopped salad or garlic bread rounds it out.
Storage and Reheating
Refrigerating: 3-4 days in an airtight container.
Reheating: Stovetop or in the microwave with a splash of broth or water. Orzo keeps soaking up liquid as it sits, so it can look dry until you add a little back.
More One Pot Dinners You’ll Love
Pepperoni Pizza Orzo
Save this Recipe!
Ingredients
- 1 Tablespoon olive oil or nonstick avocado oil spray
- 12 oz Italian chicken sausage diced small (I used Amy Lu)
- 1 red bell pepper diced small
- 1 medium zucchini diced small
- 4 cloves garlic minced
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 3 cups chicken broth
- 1 (13 oz) jar pizza sauce
- 1 1/2 cups dry orzo
- 1/2 teaspoon salt
- 1/2 cup grated parmesan cheese
- 2 cups low moisture mozzarella shredded
- Mini pepperoni to taste
- Hot honey to taste
Instructions
- Heat the olive oil in a large oven safe skillet, like a cast iron skillet, over medium high heat. Add the chicken sausage and cook until heated through, golden, and crispy, 4 to 5 minutes. Remove to a bowl or plate.1 Tablespoon olive oil, 12 oz Italian chicken sausage
- Add the bell pepper and cook to soften, 2 to 3 minutes. Stir in the zucchini, garlic, Italian seasoning and red pepper flakes and continue to cook for 2 to 3 minutes, until soft and golden in spots.1 red bell pepper, 1 medium zucchini, 4 cloves garlic, 1 Tablespoon Italian seasoning, 1/2 teaspoon red pepper flakes
- Pour in the chicken broth and pizza sauce and stir to combine. Bring the mixture to a boil over high heat, then add the orzo, stir, and close the lid. Reduce the heat and simmer until al dente, usually 9 to 11 minutes. Lift the lid and stir every 2 to 3 minutes to prevent the bottom from burning. If it needs more broth, stir in 1/4 cup more at a time, up to 1 more cup.3 cups chicken broth, 1 (13 oz) jar pizza sauce, 1 1/2 cups dry orzo
- When the orzo is done, turn the oven on to broil. Open the skillet and stir the chicken sausage back in, along with salt and parmesan cheese. Taste and adjust seasoning as needed. Sprinkle the mozzarella cheese and top with mini pepperonis to taste. Transfer to the oven and broil until the cheese is melted and browning in spots and the edges of the pepperoni start to curl.1/2 teaspoon salt, 1/2 cup grated parmesan cheese, 2 cups low moisture mozzarella, Mini pepperoni
- Drizzle with hot honey, if desired, and serve warm.Hot honey
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can we swap Roa’s tomato sauce for the pizza sauce? Will it work okay? Thank tou!
Hi Katie! Rao’s tomato sauce is a little thinner and less seasoned than pizza sauce, so the finished orzo may have a slightly milder pizza flavor, but it should still cook properly. Let me know how it turns out for you!
This was delicious! Used up end of the season zucchini and happened to have everything else on hand. Will definitely make again. Great comfort food after our first cool rainy day in Virginia!
So glad you enjoyed it! Thanks for sharing, Kim!
I’m assuming the chicken sausage gets added back in before broiling? The recipe doesn’t say what to do with it after removing to a plate.
But so yummy!!!
Thank you so much for catching that! Yes you’re correct. I fixed the recipe card!