1. In a large saucepan with a thick bottom, heat the oil over medium heat. Add the garlic and onion, and cook, stirring, until they are soft but not browned.
2. Add the rice and cook, stirring, for 2 or 3 minutes. Add 1/2 cup of warm broth and continue cooking, stirring constantly, until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring constantly. Each time the broth is absorbed, add the next quantity.
3. After using about 2/3 of the broth, add the diluted tomato paste, the sun-dried tomatoes, the olives, the red bell pepper strips, and the hot pepper flakes. Continue stirring and adding broth until the rice is cooked, creamy, but still al dente.
4. Turn off the heat. Add the parsley, salt, and pepper.
5. Divide among individual bowls, on a bed of mozzarella. Sprinkle with parmesan cheese. Let it rest for 2 minutes before serving.