bocconcini

With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.

Skillet Chicken With Tomatoes, Pancetta and Mozzarella

chicken

salt

black pepper

olive oil

pancetta, diced

garlic cloves, thinly sliced

anchovy fillets

red pepper flakes

plum tomatoes

basil sprig, basil

bocconcini, halved (or use mozzarella

Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.

In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.

Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.

Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.

Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.

Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

Roasted chicken is covered with tomato sauce, mozzarella and pancetta for this one-pan “pizza chicken.”

Skillet Chicken

No need to head out for dinner when you can whip up this 5-star classic pizza at home.

Pizza margherita

milliliters tomato passata (sieved tomatoes)*

basil

garlic clove, finely chopped

bocconcini, sliced 1cm thick

freshly grated parmesan

cherry tomatoes, halved

Extra virgin olive oil, to drizzle

flour

sachet dry active yeast

caster sugar

olive oil, plus extra to grease

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Stock up on fresh vegetables and pasta sauce for this tasty homemade pizza topped with antipasto favourites.

Antipasto pizza

(125 milliliters) tomato sugo (tomato sauce)

prosciutto slices,

artichokes,

char-grilled capsicum, thickly sliced

(85 grams) green olives

semi-dried tomatoes

bocconcini,

(185 milliliters) warm water

yeast

tsp caster sugar

tbsp extra virgin olive oil

(300 grams) plain flour

tsp salt

Veal involtini with bocconcini, beans and tomatoes

prosciutto

each) veal scaloppine

(120 grams) cherry bocconcini, drained, patted dry with paper towel

bay leaves,

butter

baby green beans,

Italian flat (Roman) beans, trimmed, halved length and widthways

asparagus, halved widthways, stems halved lengthways

garlic, thinly sliced widthways

punnet cherry tomatoes, each

Italian for "cured meats and vegetables", this is antipasti at its tastiest best.

Salumi & verdura

zucchini, trimmed, thinly sliced lengthways

eggplant, trimmed, thinly sliced lengthways

Olive oil spray

tsp red wine vinegar

garlic

red chilli flakes (optional)

asparagus, woody ends trimmed

sliced sopressa salami

sliced smoked salmon, torn

cherry bocconcini, drained

kalamata olives

pkt grissini

This traditional Italian summer salad originates from the Isle of Capri in the Gulf of Naples, Italy. Caprese literally means from Capri.

Caprese salad

vine ripened tomatoes

bocconcini, sliced

basil leaves

salt and black pepper

extra virgin olive oil,

Coles Balsamic Vinegar, to serve

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Roast chicken adds a wonderful flavour and texture to this satisfying comfort food.

Chicken and pea risoni

pkt risoni

(2 cups) thawed frozen peas

milliliters (1/2 cup) thickened cream

(1/2 cup) finely grated parmesan

mint leaves

Salt & black pepper

(about 400 grams) cherry bocconcini, torn in half

baby spinach leaves

Create gourmet pizzas in the comfort of your own home - the whole family will love you for it!

Chargrilled vegetable and pesto pizza

spinach pesto, rocket pesto or basil pesto

(24cm diameter) Lebanese bread

bought chargrilled eggplant, patted dry with paper towel, cut lengthways into thin strips

bought chargrilled capsicum, patted dry with paper towel, cut lengthways into thin strips

bocconcini cheese, drained, thinly sliced

Tossed green salad,

This colourful vegetable salad is an ideal accompaniment to the weekend barbecue.

Chargrilled vegetable and bocconcini salad

eggplants,

zucchini, sliced lengthways

yellow capsicum, halved, deseeded, thickly sliced

tomatoes,

Olive oil cooking spray

baby bocconcini, drained, sliced

kalamata olives, pitted, halved

Crusty bread, to serve

Buy timesaving supermarket ingredients and this Italian dinner hit is only minutes away.

Chicken and eggplant parmigiana

Olive oil spray,

(about 150 grams each) crumbed chicken schnitzels

500 milliliters btl Napoletana pasta sauce

bought chargrilled eggplant

(about 100 grams) bocconcini, sliced

green beans,

Make cheese and spinach stuffed chicken for fast and flavoursome weeknight fare.

Chicken stuffed with bocconcini & spinach

Red Delight potatoes, peeled, coarsely chopped

(1/3 cup) skim milk, warmed

chives

chicken breast

roma tomatoes, thinly sliced

bocconcini, thinly sliced

broccolini,

For an easy mid-week dinner try this delicious all-in-one chorizo, prawn and pesto pasta.

Chorizo, prawn and pesto penne recipe

penne

Coles Australian Raw Prawns, peeled leaving tails intact, deveined

chorizo sausage, sliced

(90 grams) basil pesto

(50 grams) sliced black olives

cherry bocconcini, coarsely torn

red chilli, chopped (optional)

parsley

This healthy chicken dinner is a beautiful combination of colours, flavours and textures.

Chicken parcels with basil, tomato and bocconcini

semi-dried tomatoes, drained

balsamic glaze (see note)

You'll never need to order takeaway again with Katie's easy homemade pizzas, which have a cheat's base and inspired toppings that cut a new path from tradition.

Chilli prawn & pineapple pizzas

eschalot, finely chopped

garlic cloves, finely chopped

red chillies, seeds removed, finely chopped

green prawns, peeled, deveined

(125 milliliters) tomato passata

tomato sauce (ketchup)

Lebanese breads

pineapple, peeled, cored, chopped

red capsicum, thinly sliced

baby bocconcini, halved

peanuts,

Coriander leaves, to serve

Next time you're craving takeaway pizza, look no further than your own kitchen.

Homemade pizzas

sachet dried active yeast

(225 grams) strong (baker's) flour (see note)

(130 grams) good-quality pasta sauce

fior di latte cheese (see note) or 2 bocconcini, sliced

red onions,

eggplant, chargrilled

Basil leaves, to serve

sliced hot Italian salami

roasted capsicum strips

Watercress sprigs, to serve

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Stuck for vegetarian party catering ideas? Everyone will love these mini roast vegetable pizzas.

Mini roast-vegetable pizzas

quantity pizza dough*

tomato sauce*

eggplant

roasted capsicum

marinated artichokes

black olives

bocconcini, chopped

Basil leaves, to garnish

Tuck into creamy polenta and saucy chicken with a cheeky bite of cheese.

Poached chicken involtini with tomato, bocconcini and sage

tomatoes

red onion, finely chopped

celery stick, finely chopped

garlic cloves, crushed

water

tbsp balsamic vinegar

sage leaves

bocconcini, torn

tsp lemon rind

1L (4 cups) water, extra

(1 cup) instant polenta

beans,

One of Italy's greatest gifts to the world, pizza is the ultimate family food for eating and making.

Salami, bocconcini and cherry tomato

(3 cups) Lighthouse Bread & Pizza Plain Flour

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