One pan, endless flavour. From gooey lasagna to a pizza that’s pure joy, these recipes are downright delicious… all with minimal mess! 

Italian chicken and bean traybake  

Serves 4 

Ingredients  

Salt and milled pepper 
3-4 frozen chicken leg quarters, defrosted 
Glug olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
½ cup red wine (optional) 
1 can (400g) tomato purée 
1 cup chicken or vegetable stock 
2 Tbsp sugar 
1 tsp dried herbs (like basil, rosemary or Italian herbs) 
2 cans (400g each) kidney beans, drained 
3 salad tomatoes, quartered 
Fresh basil, for serving  

Method  

1. Preheat oven to 190°C.  
2. Season chicken and place in an ovenproof dish.  
3. Bake for 25–30 minutes until it starts to brown.  
4. Heat olive oil in a pan and sauté onion for 5 minutes or until golden.  
5. Add garlic and fry for another minute.  
6. Add wine, if using, and cook until reduced.  
7. Add tomato purée, stock, sugar and herbs, then cook for about 3 minutes.  
8. Remove chicken and pour sauce around it.  
9. Add beans and tomatoes and bake for another 20-25 minutes or until cooked through. Garnish with basil just before serving.  

Recipe & photograph courtesy of Fresh Living Magazine

Stovetop beef lasagna 

Serves 4-6 

Ingredients 

1 Tbsp olive or canola oil
1 onion, chopped
500g beef mince
Salt and milled pepper
1 Tbsp crushed garlic
2 Tbsp tomato paste
½ tsp chilli flakes
1 tsp smoked paprika
1 tsp dried Italian mixed herbs (or parsley, added at the end)
8-10 lasagne sheets
1 jar (400g) tomato passata
1½ cups beef stock
1 lemon, zested and juiced
½ cup mozzarella, grated
½ cup Cheddar, grated
Basil leaves, for serving
Side salad or crusty bread, for serving  

Method 

1. Heat a large pan over medium heat and add oil. 
2. Sauté onion until soft and fragrant. Add mince and cook to brown. Season.  
3. Add garlic, tomato paste, chilli, paprika and herbs, allowing to cook for 5 minutes.  
4. Add lasagne sheets, passata and stock, then bring to a boil.  
5. Reduce to a simmer, gently pressing pasta into sauce.  
6. Cover with a lid and cook for 15-20 minutes, gently stirring every 5 minutes for even cooking. (Make sure pasta is covered in sauce.)  
7. Stir in lemon juice and zest. 
8. Top with cheese and cook for another 10 minutes with the lid on, steaming until melted.  
9. Serve with basil, a side salad or crusty bread, if you like.

Recipe & photograph courtesy of Fresh Living Magazine

Salami & olive pan pizza 

Makes 1 (35cm) pizza  

Ingredients 

Bread flour, for dusting
600g store-bought bread dough
Olive oil, to grease the pan
⅔ cup pizza sauce 
1½ cups (225g) grated mozzarella
20g sliced salami
¼ cup whole black pitted olives
½ tsp dried origanum
Salt and milled pepper  

Method 

1. Preheat the oven to 200°C. 
2. Dust a clean work surface with flour and roll dough into a 32cm circle of about 2-3cm thick.
3. Generously grease a 35cm round, deep pan with olive oil. Place dough into the pan, pressing up to the sides.  
4. Flatten the dough in the middle slightly to create a thick border and use a fork to indent the pizza base. Bake for 5 minutes.  
5. Spread pizza sauce over the base and sprinkle with grated mozzarella.  
6. Top with salami, olives and sprinkle with origanum. Season.  
7. Bake the pizza for about 12-15 minutes or until cooked and golden. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

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A thick, soft and chewy crust that is thicker than a typical thin crust when you make this delicious salami and olive pan pizza. 

Salami & olive pan pizza

Makes 1 (35cm) pizza 

Ingredients

Bread flour, for dusting
600g store-bought bread dough
Olive oil, to grease the pan
⅔ cup pizza sauce 
1½ cups (225g) grated mozzarella
20g sliced salami
¼ cup whole black pitted olives
½ tsp dried origanum
Salt and milled pepper 

Method

1. Preheat the oven to 200°C.
2. Dust a clean work surface with flour and roll dough into a 32cm circle of about 2-3cm thick. 
3. Generously grease a 35cm round, deep pan with olive oil. Place dough into the pan, pressing up to the sides. 
4. Flatten the dough in the middle slightly to create a thick border and use a fork to indent the pizza base. Bake for 5 minutes. 
5. Spread pizza sauce over the base and sprinkle with grated mozzarella. 
6. Top with salami, olives and sprinkle with origanum. Season. 
7. Bake the pizza for about 12-15 minutes or until cooked and golden. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Sardine pizza with caramalised onions

The post Salami & olive pan pizza appeared first on MyKitchen.

Gather the troops and get ready to tuck into this lip-smacking barbecue chicken pizza, all baked in one tray to save you time and fuss! 

Barbecue chicken sheet pan pizza 

SERVES 4 • TOTAL TIME 1 HOUR PLUS RESTING AND PROOFING  

FOR THE DOUGH  

3 1/2 cups flour 

1 1/2 tsp yeast 

1 1/2 tsp salt 

2 tsp sugar 

1 1/2 cups water 

1/4 cup oil 

TO ASSEMBLE  

2 chicken breasts, chopped into small cubes 

1 tsp smoked paprika  

1/2 tsp onion powder  

1/2 tsp garlic powder  

2/3 cup barbecue sauce  

2 1/2 cups mozzarella cheese, grated   

1/2 red onion, peeled, halved, thinly sliced  

1 jalapeño chilli, seeded, thinly sliced   

1 block feta   

Fresh basil, to garnish  

FOR THE DOUGH  

1. Whisk together flour, yeast, salt, and sugar in the bowl of a stand mixer. Add water and 1 tbsp oil and mix to form a shaggy dough.
2. Knead dough for 8–10 minutes or until smooth and elastic. The dough will still be fairly sticky. 
3. Spread the remaining oil in a 30 x 40 cm rimmed baking tray. Tip the dough into the tray and turn to coat in oil. Press the dough into the base of the tray as far as it can go, then allow it to rest for 10 minutes to give the gluten time to relax. Gently place your hands under the dough and stretch it from the centre outwards to cover the base of the tray. Cover loosely with cling film and proof in a warm place for 1–1 1/2 hours or until lightly puffed. 
4. Meanwhile, preheat the oven to 230°C and place the oven rack in the lower half of the oven. 

TO ASSEMBLE  

1. Toss chicken in spices and season with salt and pepper. Glaze a pan with a little oil and fry chicken for 3–4 minutes or until just cooked through. Toss chicken in 1/4 cup barbecue sauce. Set aside. 
2. Dimple the proofed pizza base with your fingers and bake for 8 minutes. 
3. Spread the remaining barbecue sauce over the surface of the par-cooked pizza, leaving a border around the edge. Top pizza with mozzarella, barbecue chicken, red onion, jalapeño and crumbled feta. 
4. Bake pizza for 15–20 minutes or until the cheese has melted and the pizza crust is crispy. 
5. Allow to cool for 5 minutes. Top with fresh herbs, slice and enjoy! 

TOP TIP: The dough needs time in order to be stretched to fill the whole tray. If the dough keeps bouncing back, give it 10 minutes to rest and try again. Repeat until the dough reaches all four corners of the tray. 

Photography: Chanelle Naudt

The post Delicious pan pizza for game night appeared first on MyKitchen.

You don’t need a fancy pizza oven to whip up something delicious. You can make our delectable pan pizza dough right on your stove top. Top it off with honey, ripe cheese and pears, and you have a vegetarian feast to write home about.

MAKES 1 // COOKING TIME 60 min

INGREDIENTS
200g bread or pizza dough
Olive oil, to drizzle
¼ cup honey
2 pears, thinly sliced
70g Gorgonzola
Handful rocket
Salt and black pepper

METHOD
1. Preheat oven to 230°C and heat a griddle pan to smoking point. Flour a baking tray.
2. Roll out the dough into a circle 1 cm thick (about the size of the griddle pan). Drizzle with a little oil and place in the pan.
3. Cook the dough for about 3 minutes, until done on one side (taking care that it doesn’t burn). Then flip over and cook on the other side. Remove from the pan and place on the baking tray.
4. Heat 3 tbsp honey in a pan. Cook the pears on both sides (in batches, to avoid overcrowding) until caramelised.
5. Arrange the pear slices on the pizza base and crumble the Gorgonzola over it. Bake for 5–10 minutes, until the cheese is melted.
6. Scatter the rocket over the pizza, drizzle with the remaining honey and season. Serve warm.

The post Honey-drizzled Gorgonzola and pear pan pizza appeared first on MyKitchen.