Pepperoni Pizza Orzo
A cheesy one skillet pizza orzo loaded with Italian chicken sausage, bell pepper, and zucchini, topped with crispy pepperoni and a drizzle of hot honey. All the flavor of pizza night in one pan, with a real dinner built in.
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Servings: 6
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 in the 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
Special tools (affiliate): Cast iron skillet | gluten-free orzo
To store: 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.
Nutrition
Serving: 1serving | Calories: 444kcal | Carbohydrates: 37g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 1629mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1253IU | Vitamin C: 33mg | Calcium: 372mg | Iron: 2mg
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