Toscano + Julia Busuttil Nishimura: Pizza Recipes
Toscano Celebrates World Pizza Day with Julia Busuttil Nishimura to present two special pizza recipes.
As Australia's trusted name in authentic Italian pre-made pizza bases Toscano has teamed up with Julia Busuttil Nishimura to create two exclusive pizza recipes to bring people together and remind you that Life Tastes Better Together. Pizza is all about sharing and with Toscano's pizza bases you can spend less time cooking and more time enjoying meaningful moments - something that's especially important to Julia as a busy writer cook and parent.
Julia has crafted two pizza recipes for this years' celebrations -a Cavolo Nero Provolone & Calabrian Chilli pizza; and a rich Pork & Fennel Sausage Ragu pizza-both made with Toscano's Classic Twin Pack Pizza Bases.
This World Pizza Day why not make your own pizza using Toscano Pizza Bases? The exclusive recipes are available for free below. We can't wait to see you make them!
Make sure to tag @toscano_authentic and @juliaostro on Instagram if you decide to share your creations.
Vegetarian
Cavolo nero garlic provolone and Calabrian chilli*
Makes 1 pizza
Ingredients
6 small cavolo nero leaves
1 tbsp extra virgin olive oil plus extra to serve
Sea salt to taste
1 Toscano Classic Pizza Base
2 tbsp coarsely grated provolone
1 tbsp grated pecorino
1 x 200 g ball buffalo mozzarella roughly torn
Zest of half a lemon
1 clove garlic very thinly sliced
1-2 tsp Calabrian crushed chilli in oil
Slice of lemon to serve
Instructions
Preheat the oven to 230C.
In a medium bowl place the cavolo nero leaves and drizzle with the olive oil. Season with sea salt and use your hands to gently massage the oil into the leaves. Set aside.
Place a Toscano Classic pizza base onto a pizza or baking tray. Scatter with the provolone and pecorino and top with half of the buffalo mozzarella. Add the lemon garlic and chilli.
Bake in the preheated oven for 4 minutes. Top with the cavolo nero leaves and return to the oven for a further 4-5 minutes or until the pizza base is golden and the cavolo nero is just cooked.
Top with the remaining buffalo mozzarella a drizzle of olive oil and a slice of lemon in the centre.
Meat
Pork and fennel sausage ragu fior di latte and basil
Makes 1 pizza
Ingredients
1 Toscano Classic Pizza Base
1 tbsp parmigiano reggiano grated
1 x 200 g ball Fior di latte (or substitute with buffalo mozzarella) roughly torn
Fresh basil leaves to serve
Sausage Ragu
1 tbsp extra virgin olive oil plus extra to serve
3 cloves garlic roughly chopped
1 sprig rosemary
Small pinch dried chilli flakes (optional)
400 g pork and fennel sausages casings removed
1 tbsp tomato paste
1 x 400 g tin tomato polpa
150 ml chicken stock
Salt and pepper to taste
Instructions
Preheat the oven to 230C.
In a frying pan warm the olive oil and gently fry the garlic rosemary and chilli flakes with a pinch of salt if using over a low-medium heat. When the garlic has softened but not yet coloured increase the heat to medium-high and add the sausage meat breaking it up with the back of a wooden spoon. Cook for 4-5 minutes or until well-browned. Add the tomato paste and cook for 1 minute coating the sausage in the paste. Add the tomato polpa and chicken stock. Season to taste and cook for 15-20 minutes or until thick and reduced.
Place a Toscano Classic pizza base onto a pizza or baking tray. Spread with 2 heaped spoonfuls of the ragu (reserving the remaining for another use). Sprinkle with the grated parmigiano reggiano and top half of the fior di latte. Bake in the oven for 8-10 minutes or until the pizza base is golden and the cheese has melted.
Top with the remaining fior di latte some basil leaves and a drizzle of olive oil.
❊ When ❊
Date: Sunday 9th February 2025
❊ Web Links ❊
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