Pizza Rice

Add the long grain rice, beef bone broth, salt, and dried oregano to a large rice cooker and cook according to the cooker’s settings (or, if using a stovetop, add an extra 1/2 cup water and simmer until the rice is tender).

In a large pot, sauté the diced pepperoni over medium heat for 5-6 minutes until the fat begins to render, then stir in the tomato paste and cook until it darkens slightly.

Add the ground beef, 1 tbsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp Italian seasoning; cook, breaking up the meat, until fully browned and the spices are fragrant.

Stir in the cooked rice, 440 g marinara sauce, reduced‑fat ricotta, finely grated Parmigiano Reggiano, and sliced basil; mix until everything is evenly combined and the surface is smooth.

Spread the remaining 240 g marinara sauce evenly over the top of the mixture and sprinkle the shredded mozzarella over it.

Preheat the oven to 400°F (400°F). Bake the dish uncovered until the cheese melts and turns golden, about 10‑12 minutes, or alternatively cover and cook on the stovetop over low heat until the cheese is melted. Divide into 8 servings and serve.