1/2 cup diced onion
1/2 cup chopped fresh parsley
1/2 cup chopped fresh thyme
1/2 cup chopped fresh rosemary
1/4 cup chopped fresh thyme, divided
1 cup chopped fresh parsley
1/4 cup chopped fresh thyme, divided
1 cup chopped fresh rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1 teaspoon dried lemon zest
2 cups crispy rice
2 cups sliced pepperoni
2 cups shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).
Place onion and parsley into a medium bowl. Mix with a fork and toss to coat.
Stir thyme and rosemary into onion mixture. Mix with a fork and toss to coat.
Stir parsley, thyme, rosemary and rosemary into thyme mixture. Mix with a fork and toss to coat.
Stir marjoram, sage, lemon zest and pepperoni into thyme mixture. Mix with a fork and toss to coat.
Arrange slices of rice in a single layer in a single layer dish. Top each with 2 slices of pepperoni, 1 slice mozzarella cheese and 1 slice mozzarella cheese.
Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove from oven and sprinkle with remaining parsley. Return bread to oven for 5 minutes, or until cheese is bubbly.