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.

Don’t let loadshedding stop you from serving mom an eye-catching feast fit for royalty this Mother’s Day, says editor Chad January.  

Snack spread 

Keep the lunch cravings at bay with these moreish snacks to keep you full while the coals heat up. 

Spanspek salad with salami & mozzarella 

Serves 4-6 (as a starter) 

You can swap out salami for shredded chicken and mozzarella for crumbled feta or dollops of cultured crème. 

Peel and deseed half a spanspek (sweet melon). Cut into 4 wedges, then very thinly slice each wedge lengthways. Halve and slice 2 nectarines in the same way. Place 1 packet (80g) rocket, ½ punnet (10g) fresh basil, stems discarded, and ½ sliced red onion into a large salad bowl. Top with fruit slivers and toss together. Dot with 200g fresh mozzarella balls (bocconcini) and 1 packet (100g) Italian salami. Season, drizzle with olive oil and add a squeeze of lemon juice. 

Phyllo baked camembert 

Serves 4-6 (as a starter) 

Take it up a notch and wrap camembert in streaky bacon before wrapping in pastry for added flair.  

Place 1 sheet phyllo pastry onto a clean surface and brush with melted butter. Top with another pastry sheet and repeat process another four times. Place 1 (125g) camembert wheel into the centre of the pastry and scrunch up the ends to enclose, creating a parcel. Wrap the “parcel” neatly in two layers of foil making sure it is secure. Create a well with medium-hot coals, placing the phyllo parcel in the centre. Cook for about 8-10 minutes, turning regularly until pastry is cooked and cheese has melted. Unwrap, place on a serving platter, drizzle with honey and sprinkle with chopped mixed nuts. Serve immediately with crackers or bread. 

Cider-fried chorizo with olives 

Serves 6 (as a starter) 

Adding cider to the pan creates a rich, spiced gravy – the perfect dip for crusty bread or pita chunks. 

Heat a glug of canola oil in a cast iron pan over medium-hot coals. Slice 1 coil (300g) chorizo into 2cm-thick slices and fry for 3-4 minutes until crisp. Add 2 fresh or dried bay leaves, a few thyme sprigs and 2 cups (500ml) cider. Simmer gently for 3-5 minutes. Spoon into a serving dish and add 1 packet (200g) drained kalamata olives and toss to cover in sauce. Serve while warm with bowls of hummus and crunchy veg or bread as dippers. 

Words by: Chad January
Recipes & photographs: Fresh Living Magazine 

The post Loadshedding-friendly meals for Mother’s Day  appeared first on MyKitchen.

Make lunches (and leftovers) a breeze with this salami Panzanella salad with sweet dressing! Using up old bread has never been easier.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
For the salami Panzanella salad
4 slices stale bread, cubed
1 fennel bulb, thinly sliced
1 cup exotic tomatoes
1 cup tinned white beans, drained
¼ cup green olives, torn
Juice of 1 lemon
70 g sliced salami
For the sweet dressing
½ red onion, grated
Handful parsley, finely chopped
¼ cup olive oil
1 garlic clove, grated
3 tbsp red wine vinegar
1 tsp sugar

METHOD
For the salami Panzanella salad
1. Preheat oven to 200°C. Arrange the bread on a baking sheet, drizzle with olive oil, season and bake for 5 minutes, until golden.
2. Toss together all the salad ingredients and pack in your lunch box.
For the sweet dressing
1. Whisk together all the dressing ingredients and store in a little mason jar or lightly closing container.
2. When ready to eat, drizzle the dressing over the salad and toss.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // Hmimages.co.za

For a meat-free option, enjoy this summery strawberry panzanella salad instead.

The post Salami Panzanella salad with sweet dressing appeared first on MyKitchen.

It’s a comfort food mashup! We love pizza (obviously) and we can also make frittata, without encouragement, out of anything we can get our hands on. So here is it, the pizza frittata. And, as a bonus, it’s low-carb and we added red wine.

MAKES 1 small frittata // COOKING TIME 40 mins

INGREDIENTS
3 eggs
60 ml full cream milk
2 tbsp grated Parmesan
Splash Tabasco
Salt and black pepper
4 tsp olive oil
1 clove garlic chopped
2 tbsp finely chopped onion
½ tsp dried origanum
2 tbsp dry red wine
½ cup crushed tomatoes
½ tsp xylitol or stevia
Pinch salt
6 slices salami
4 sliced round mozzarella
Basil leaves, to garnish

Method
1. Preheat the oven to 200°C.
2. In a large bowl, beat the eggs, milk, Parmesan and Tabasco together, and season.
3. In a small oven-proof skillet, heat 2 teaspoons of olive oil over a medium heat on the stove. Add the egg mixture and allow the bottom to set slightly. Leave until the top just begins to firm. Place the skillet in the oven and bake until light golden and puffed, but not cooked through; about 10 minutes.
4. For the tomato sauce, heat the remaining olive oil over a medium-high heat. Add the garlic, onion and origanum and cook, stirring, for about 2–3 minutes. Add the wine and reduce slightly, then add the tomatoes, xylitol or stevia and an extra pinch of salt, and simmer to thicken for around 10 minutes.
5. Remove the frittata from the oven and top with the tomato sauce, salami and mozzarella and put back in the oven until the cheese is melted. When done, garnish with fresh basil leaves and serve immediately.

The post Pizza frittata appeared first on MyKitchen.