Ingredients
• 3 green onions, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 9 ounces orzo pasta
• 2 1/2 cups chicken broth
• 1 tablespoon tomato paste
• 1 cup tomato sauce
• 1/3 cup roasted red peppers, from a jar
• 1/4 cup grated Parmesan
• 2 cups grated Italian cheese
• Pepperoni slices
• Fresh basil
• 1/2 teaspoon crushed red pepper flakes
Spices
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
Directions
Preheat oven to 400 degrees. Finely chop green onion. Heat oil in skillet over medium low. Add green onion and garlic, cooking until soft and fragrant, about 2 minutes. Add orzo, toast for 1 minute. Stir in spices, and toast 30 seconds.
Pour in broth and bring to a boil. Add tomato paste and stir until dissolved. Add tomato sauce and stir again. Cover, and simmer over low for 10 minutes, stirring occasionally to prevent orzo from sticking. Add more broth if needed.
Turn off the heat to the skillet. Add peppers and Parmesan. Stir until combined. Top with Italian cheese, pepperoni, and basil leaves. Finish off with red pepper flakes. Bake 10 minutes.
