Ingredients (serves 3–4) • 1 tbsp olive oil • 1 onion, finely chopped • 3 garlic cloves, minced • 1 red pepper, diced • 1 tsp chilli flakes (adjust to spice level) • 2 tbsp tomato purée • 400g tin chopped tomatoes • 400ml vegetable or chicken stock • 250g orzo • 1 tsp oregano • ½ tsp smoked paprika • Salt & pepper, to taste • 60g grated mozzarella • 60g grated cheddar • 10–12 slices pepperoni • Pickled jalapeños, to taste • Fresh parsley, to garnish
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Method Heat olive oil in a deep pan. Add onion and cook until soft, then stir in garlic, red pepper, and chilli flakes for another minute. Stir in tomato purée, oregano, and paprika. Cook for 1 min. Add chopped tomatoes, stock, and orzo. Season with salt and pepper, then stir well. Simmer gently for 10–12 mins, stirring often, until the orzo is tender and the sauce thickens. Stir through half of the mozzarella and cheddar, then smooth the top. Add the rest of the cheese, pepperoni slices, and jalapeños. Place under a hot grill (or bake at 200°C for 8–10 mins) until bubbly and golden. Sprinkle parsley on top and dig in while it’s gooey and spicy!
