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.