Get all the prep done before you start cooking: mince the garlic and finely chop the shallot. 

Heat oil in an ovenproof nonstick skillet over medium low. Add shallot and garlic, cook until soft and fragrant, about 2 minutes. Add orzo, toast for 1 minute. Stir in oregano, thyme, sage, salt and black pepper. Toast until fragrant, about 30 seconds.

Pour in broth and bring to a boil. Add tomato paste and stir until dissolved. Add tomato purée and stir well. Cover, and simmer over low for 10 minutes, stirring occasionally to prevent orzo from sticking to the bottom of the skillet. Add more chicken broth or water if needed.

In the meantime, preheat the oven to 200 °C/400 °F.

When ready, turn off the heat. Add roasted peppers and grated Parmesan, stir until combined. Then top with grated mozzarella, pepperoni and basil leaves. Finish off with black pepper and red pepper flakes.

Place in the oven and bake for 10 minutes or until the cheese is melted and golden browned on top. Serve immediately with a big side salad. Enjoy!