Pizza Orzo

By Laura RegePublished: May 18, 2023

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orzo pasta with mushrooms and tomatoes topped with cheese, pepperoni and basil

PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON

Pizza comes in all shapes and sizes, with all different kinds of crusts—Chicago-style thin crust, chewy French bread, pillowy deep dish—but have you ever thought about opting for no crust? We aren’t talking low-carb, either. Instead, we’re swapping in one beloved carb for another: the classic crust for an unconventional option, orzo. Perfect for the times that you're craving two things and can’t decide which to prepare, this pizza orzo combines everything you love about pizza and pasta into a satisfying and comforting dinner.

To make this mashup, you’ll start by cooking your orzo in a pizza-inspired sauce. Rather than already crushed or pureed tomatoes, we opted for canned whole peeled tomatoes. Adding the tomatoes whole with their juices incorporates texture into your sauce without too much extra work. Just use a wooden spoon to break them up in your pot as the sauce cooks.

Once the orzo is cooked in the pizza sauce, this dish is honestly pretty delicious as is, but don’t stop there. It’s made even better by being topped with mozzarella, a little basil, and some pepperoni, then broiled until the cheese is melty and the pepperoni get a touch crispy.

This recipe doesn’t use up a whole pack of pepperoni, but don’t worry—we’ve got the perfect idea for the leftovers: Our antipasto chopped salad is a killer side for this orzo dish, and can easily be made with pepperoni instead of salami. The crunch from the lettuce and tangy dressing are just the balance this cheesy dinner needs.

Made this? Let us know how it went in the comments below.

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 40 mins
Cal/Serv:: 700

Ingredients

3 tbsp.
extra-virgin olive oil
8 oz.
baby bella or white mushrooms, thinly sliced
1
small yellow onion, finely chopped
1
small green bell pepper, seeds and ribs removed, finely chopped
4
cloves garlic, finely chopped
12 oz.
orzo (2 c.)
1 tbsp.
tomato paste
1
(28-oz.) can whole peeled tomatoes
1/2 tsp.
dried oregano
1/4 tsp.
crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1/4 c.
fresh basil leaves, finely chopped, plus whole leaves for serving
3 c.
(12 oz.) shredded mozzarella
1/3 c.
pepperoni slices

Nutrition Information

Per Serving (Serves 4)

Calories700 Fat39 gSaturated fat17 gTrans fat0 gCholesterol85 mgSodium1088 mgCarbohydrates48 gFiber7 gSugar9 gProtein34 gVitamin D1 mcgCalcium535 mgIron3 mgPotassium930 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a large, high-sided, ovenproof skillet over medium heat, heat oil. Add mushrooms and cook, stirring occasionally, until tender, about 3 minutes. Add onion, bell pepper, and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add orzo and tomato paste and cook, stirring, until incorporated, about 1 minute.
2. Step 2Stir in tomatoes, oregano, and red pepper, then add 3 cups water; season with salt and black pepper. Increase heat to high and bring to a boil while breaking up tomatoes with the back of a wooden spoon into bite-sized pieces. Reduce heat to medium and simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.
3. Step 3Meanwhile, place a rack in upper third of oven; heat broiler. Remove skillet from heat and stir in chopped basil; season with salt and black pepper. Top orzo mixture with mozzarella, then pepperoni.
4. Step 4Broil pizza until cheese is bubbly and golden brown, 2 to 4 minutes. Top with basil leaves.