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Menu Plan for Winter II: Week 2, Thursday
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Orzo Pizza
Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
Not quite a 'spaghetti pie'; not quite a pizza; but easy, quick and fills the cravings for either.
Orzo Pizza
Total time: 50 minutes
I've used brown rice for a 'crust' but I was looking for something a bit different. Orzo cooks in 15 minutes, and when done 'risotto' style is a bit sticky. Perfect! I used salami, but pepperoni, ham or chicken would also be good.
Ingredients:
- 1/2 cup (4.5oz, 125gr) orzo
- 1 1/4 cups (10oz, 300ml) chicken stock
- 1 egg
- 1/4 cup (1oz, 30gr) shredded mozzarella
- 1 tsp olive oil
- 8oz (240ml) tomato sauce
- 4oz (120gr) salami
- 1/2 green or red bell pepper
- 1 small onion
- 1/2 cup green or black (Greek) olives
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup shredded mozzarella
Instructions:
- Put orzo and stock in small saucepan and bring to a boil.
- Cover and cook until orzo is done and stock absorbed, about 15 minutes.
- Remove orzo and spread on a plate to cool for 5 minutes.
- Lightly oil a 9 - 10" (22 - 25 cm) pie or quiche plate.
- Lightly whisk the egg.
- Add 1/4 cup cheese and the orzo. Mix well.
- Pat into the quiche plate, working it up the sides as best you can.
- Bake in 400F (200C) oven for 10 minutes.
- Finely chop onion and pepper.
- Slice the olives in thirds.
- Remove crust and spread tomato sauce evenly over the top.
- Spread onions and peppers over the tomato sauce.
- Lay the salami slices on top.
- Sprinkle with olives and herbs.
- Spread cheese evenly over the top.
- Return to oven and bake for 20 minutes longer.
- Remove, and let rest a minute. Cut and serve.
Cooking schedule: 50 minutes |
Combine orzo, cheese, egg |
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