Heat the olive oil in a large ovenproof frying pan over a medium-high heat. Season the chicken with salt and black pepper, then cook for 5–6 minutes until golden around the edges. Transfer to a plate.

Add the onion and mushrooms to the same pan and cook for 5 minutes until softened and the mushrooms have started to turn golden.

Add the garlic, oregano and smoked paprika. Cook for 30 seconds until fragrant.

Stir in the orzo, then add the passata and chicken stock. Stir well and bring to a gentle simmer.

Return the chicken and any resting juices to the pan. Reduce the heat to medium-low and cook for 10–12 minutes, stirring regularly, until the orzo is almost tender. Add a splash of hot water if the sauce becomes too thick before the orzo is cooked.

Reduce the heat to low and stir through the cream cheese and half the cheddar. The orzo should be creamy and slightly loose at this point, as it will continue to thicken.

Scatter the mozzarella and remaining cheddar over the top. If using pepperoni, arrange the slices over the cheese.

Place the pan under a hot grill for 3–5 minutes until the mozzarella is melted and bubbling with golden spots around the edges.

Finish with torn fresh basil, plenty of black pepper and a little extra oregano if you like. Serve immediately while the mozzarella is still melted and stretchy.