Julia Busuttil Nishimura and Toscano Celebrate World Pizza Day!

Toscano, the trusted name in authentic Italian pizza bases, is delighted to announce its partnership with renowned cook, author, and presenter, Julia Busuttil Nishimura to celebrate World Pizza Day on February 9, 2025. To mark the occasion, Julia has crafted two bespoke pizza recipes using Toscano's Classic Twin Pack Pizza Bases, inspiring Australians to gather and create delicious, homemade pizzas together.

At the heart of Toscano is the belief that "life tastes better together." With its premium, handcrafted, stone-baked pizza bases made in Italy, Toscano makes it simple for anyone to turn an everyday meal into a delicious, shared experience. Whether it's a casual lunch, a family dinner, or a weekend gathering with friends, Toscano's pizza bases provide a delicious foundation for creativity in the kitchen"freeing up more time to spend at the table enjoying moments with loved ones.

"Pizza has always been about more than just food"it's about connection. A meal can become a reason to gather, reconnect, and create lasting memories because everything, from a mid-week meal to pizza night, truly tastes better when shared," says Michelle Bluett, Marketing Manager at Toscano. "We're passionate about helping Australians create restaurant-quality pizzas at home, and partnering with Julia, who shares our love for simple, delicious, and seasonal cooking, was the perfect way to celebrate World Pizza Day this year."

Known for her love of humble, seasonal, and flavoursome food, Julia has designed two mouthwatering pizza recipes using Toscano Pizza Bases:

Vegetarian:

• Cavolo nero, garlic, provolone and Calabrian chilli

Meat:

• Pork and fennel sausage ragù, fior di latte and basil

These bespoke recipes capture Julia's signature approach to cooking. They showcase and celebrate fresh ingredients paired perfectly with traditional flavours all whilst making cooking at home an enjoyable ritual to be shared.

"As a long-time lover of Italian food, I'm thrilled to partner with Toscano to create and share these special recipes for World Pizza Day," says Julia Busuttil Nishimura. "There's something truly special about making pizza at home"rolling up your sleeves, layering fresh toppings, and sharing a meal with loved ones."

Toscano Classic Twin Pack Pizza Bases are hand crafted and stone-baked using traditional volcanic ovens, delivering an authentic, Italian styletaste and texture. Vegetarian and free from artificial flavours or colours, they are available nationally in the bakery aisle at Woolworths and Coles, as well as select independent supermarkets.

So, what are you waiting for, grab your Toscano Pizza Bases to create your very own delicious masterpieces at home! 

RECIPES

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.  

Pork and fennel sausage ragù, fior di latte and basil 

Makes 1 pizza  

• 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 Ragù 

• 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.