Cheesy Pizza Rice Bake with Mozzarella and Pepperoni

Why You’ll Love This Recipe

• Transforms leftover rice into a cheesy, craveable bake with classic pizza flavors.
• Pantry-friendly and weeknight-easy: one bowl to mix, one dish to bake.
• Customizable with whatever pizza toppings you have on hand.
• Kid-approved, freezer-friendly, and perfect for meal prep.

Grocery List

• Produce: Bell peppers (1 large), fresh basil (optional)
• Dairy: Low-moisture mozzarella (8 oz), Parmesan (optional)
• Pantry: Cooked white rice, marinara sauce, dried oregano, garlic powder, crushed red pepper flakes, olive oil, kosher salt, black pepper, pepperoni (optional)

Full Ingredients

For the Rice Base

• 4 cups cooked white rice, cold and fluffed
• 1 1/2 cups marinara sauce
• 1 cup diced bell peppers (red and/or green), 1/2-inch dice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded low-moisture mozzarella (4 oz)

For Topping & Finish

• 1 cup shredded low-moisture mozzarella (4 oz)
• 12–16 pepperoni slices (about 1.5 oz), optional
• 2 tablespoons grated Parmesan, optional
• 1 teaspoon olive oil, for greasing the dish
• Fresh basil leaves or a pinch of dried oregano, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and Prepare the Dish

Heat the oven to 400°F (205°C). Lightly grease an 8-inch square or 2-quart baking dish with olive oil. This helps the edges crisp and prevents sticking.

Step 2: Prep the Rice and Peppers

If your rice is clumped from the fridge, break it up with a fork so the sauce distributes evenly. Dice the bell peppers into 1/2-inch pieces for quick, tender bites that still keep some texture after baking.

Step 3: Mix the Pizza Rice Base

In a large mixing bowl, combine the rice, marinara sauce, diced peppers, dried oregano, garlic powder (if using), crushed red pepper flakes (if using), kosher salt, and black pepper. Stir until every grain is coated in sauce. Fold in 1 cup of the shredded mozzarella to create a cheesy, cohesive base.

Step 4: Assemble the Bake

Spread the rice mixture evenly into the prepared baking dish, pressing gently into the corners. Sprinkle the remaining 1 cup mozzarella (and Parmesan, if using) evenly over the top. Arrange the pepperoni slices over the cheese so they crisp nicely in the oven.

Step 5: Bake Until Bubbly and Golden

Bake for 18–20 minutes, until the edges are bubbling and the cheese on top is melted. For golden-brown, pizza-parlor spots, switch to broil for 1–2 minutes, watching closely so it does not burn.

Step 6: Rest, Garnish, and Serve

Let the bake rest for 5 minutes so it sets and slices cleanly. Garnish with torn fresh basil or a light pinch of oregano. Scoop into bowls or cut into squares and serve hot.

Pro Tips

• Day-old, cold rice works best; it stays fluffy and won’t turn gummy.
• Gauge sauciness by rice type: if using very dry rice, add 2 extra tablespoons marinara.
• Mix some cheese into the rice (not just on top) for gooey pockets in every bite.
• For ultra-crispy pepperoni “cups,” add the slices in the last 10 minutes of baking or pre-crisp them on a sheet pan for 3–4 minutes.
• Low-moisture mozzarella gives the best melt and browning; avoid fresh mozzarella here.

Variations

• Veggie Supreme: Add 1/2 cup sliced mushrooms and 2 tablespoons sliced black olives; skip pepperoni.
• Margherita-Inspired: Add 1 cup halved cherry tomatoes; top with basil after baking and a drizzle of olive oil.
• Meat-Lovers: Stir in 1/2 cup cooked crumbled Italian sausage and use pepperoni on top.

Storage & Make-Ahead

Cool leftovers, cover, and refrigerate for up to 4 days. Reheat covered at 350°F (175°C) for 15–20 minutes or microwave in 60–90 second bursts. To make ahead, assemble up to 24 hours in advance; cover and refrigerate, then bake 5–8 minutes longer from cold. To freeze, wrap tightly (unbaked or baked) for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe): 490 calories, 22–24 g protein, 57 g carbohydrates, 20 g fat, 2–3 g fiber, 900–1200 mg sodium. Without pepperoni, about 440 calories, 21–22 g protein, 57 g carbohydrates, 15 g fat. Actual values vary by brand.