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Imagine the cheesy goodness of pizza mixed with the coziness of pasta, and you’ve got my Skillet Pizza Pesto Orzo. It’s a one-pan wonder that brings a burst of flavors to your dinner table, and trust me, it’s as easy as it is delicious.
Easy Skillet Pizza Pesto Orzo
Here’s my Skillet Pizza Pesto Orzo that’s a true weeknight hero – it’s like your favorite pizza and pasta had a delicious baby. With every cheesy, savory bite, you get that homey feel of a meal made with love, and let’s not forget those adorable mini pepperonis that add a touch of whimsy. It’s a breeze to make and even easier to devour, perfect for when you need a little comfort served up with a side of fun.
Ingredients You’ll Need
- Olive oil: For sautéing our onions and garlic, making them sweet and fragrant. You could use butter for a richer flavor.
- Onion: It gives the dish a nice, subtle sweetness. Feel free to swap in shallots if you prefer.
- Garlic: It’s all about that punchy, aromatic kick. If you’re out, a sprinkle of garlic powder can do the trick.
- Orzo: This rice-shaped pasta makes the dish hearty and satisfying. No orzo? Try using short-cut pasta like penne.
- Chicken broth: It cooks the orzo to tender perfection. Vegetable broth would be a great substitute for a vegetarian twist.
- Diced tomatoes: They bring a juicy, tangy pop to the party. Fresh chopped tomatoes could work in a pinch.
- Pesto sauce: This herby, nutty sauce weaves in rich flavor. You can make your own or use store-bought; both are perfect.
- Salt and pepper: For that essential seasoning. It’s all to taste, so you be the judge.
- Mozzarella cheese: Melts into gooey goodness. Swap with provolone if you fancy a change.
- Parmesan cheese: Adds a salty, nutty bite to the top. Asiago would also be delightful.
- Mini pepperoni slices: They bring a slight spice and are just so cute. Chorizo could be fun for a twist.
- Black olives: Offer a nice briny contrast. Kalamata olives would be perfect here.
- Fresh basil: For a fresh finish. No basil? A sprinkle of dried Italian herbs can also work.
Whipping up this Skillet Pizza Pesto Orzo couldn’t be easier; it’s straightforward, fun, and you’ll have a delicious meal before you know it.
Sauté The Base And Toast The Orzo
Start with a large, oven-safe skillet and get that olive oil shimmering over medium heat. Toss in the chopped onion and minced garlic and give them a stir until they’re just turning soft and aromatic. Now, pour the orzo right in with the onion and garlic. Give everything a good mix to coat the pasta in that flavorful oil. You’ll see it start to get a golden hue – that’s when you know it’s ready.
Make The Sauce And Cook The Orzo
Next, add the chicken broth and those plump diced tomatoes. Bring it all to a nice simmer and stir in that pesto. Time to season with some salt and pepper and let the orzo cook for about 15-20 minutes until most of that liquid has been absorbed and the orzo is tender.
Toppings Time
With the orzo cooked, take a minute to preheat your broiler. Now sprinkle that mozzarella and Parmesan evenly over the top, dot with mini pepperoni and olives for that quintessential pizza vibe. Pop the skillet under the broiler for just a few minutes. You’re looking for a cheese that’s melted and bubbling with just a kiss of golden brown. Finally, garnish with sprinkle of fresh basil and you’re ready to go!
Frequently Asked Questions
Can I make this dish vegetarian?
Of course! Just swap the chicken broth for vegetable broth and omit the mini pepperoni. You could add some diced bell peppers or mushrooms for extra heartiness.
What if I don’t have an oven-safe skillet?
No problem at all. Simply cook everything on the stove in a regular skillet, then transfer it to a baking dish before you sprinkle on the cheese and pop it under the broiler.
Can I make this dish ahead of time?
You sure can! Cook everything but don’t add the cheese and broil. Let it cool, then store it in the fridge. When you’re ready to eat, add the cheese and broil until bubbly.
Expert Tips
- Boost Flavor with Broth: Cook the orzo in chicken or vegetable broth instead of water to infuse extra flavor into every bite.
- Fresh is Best: Use freshly shredded mozzarella for better melting and flavor than pre-shredded varieties.
- Homemade Pesto Perk: Whip up your own pesto if time allows; the fresh taste is unbeatable and elevates the dish.
- Spice to Your Liking: Customize the heat level with more or less pepperoni and a pinch of red pepper flakes if you like it spicy.
- Don’t Overcook Orzo: Keep a close eye on the orzo as it cooks; it should be al dente – tender but still with a bite.
Storage
Leftovers are a breeze. Just scoop them into an airtight container and keep them in the fridge. They’ll be good for 3-4 days. Reheat in the microwave or back in the skillet until warmed through.
More Orzo Recipes
- Chicken Orzo Pasta Salad
- Creamy Parmesan Orzo with Chicken and Asparagus
- Chicken Meatball Noodle Soup
- Creamy Garlic Parmesan Orzo
- Slow Cooker Creamy Tuscan Chicken Orzo
- Cheesy Tomato Basil Orzo
Skillet Pizza Pesto Orzo
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 cups orzo
- 3 cups chicken broth low sodium
- 14 ounces diced tomatoes
- 8 ounces prepared pesto sauce
- salt and pepper to taste
- 1½ cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- ½ cup mini pepperoni slices
- ¼ cup black olives sliced
- fresh basil chopped, for garnish
Instructions
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
- Stir in the orzo, coating it well with the oil and onion mixture. Pour in the chicken broth and add the diced tomatoes. Bring to a simmer.
- Stir in the pesto sauce and season with salt and pepper. Let the mixture cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 15-20 minutes.
- As the orzo is finishing cooking, preheat your oven’s broiler.
- Once the orzo is cooked, remove the skillet from the heat. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top, then add the mini pepperoni slices and black olives.
- Place the skillet under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and slightly golden. Watch carefully to avoid burning.
- Remove the skillet from the oven, garnish with fresh chopped basil.
Tips & Notes:
- Watch the Orzo: Keep an eye on the pasta as it cooks to prevent it from getting too mushy.
- Adjust the Cheese: Feel free to add more or less cheese to suit your taste.
- Get Creative with Toppings: Swap out pepperoni for other pizza favorites like mushrooms or bell peppers for a twist.
- Broil Carefully: Stay close to the oven when broiling; the cheese can go from perfectly golden to burnt quickly.
- Leftovers Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
