Tahini, date and chocolate energy balls
plus two simple pizza toppings
Hi there!
Coming in with another few recipes for you today :)
I recently did some work with Toscano using their pizza bases and wanted to share with you two delicious and simple pizza toppings I created for World Pizza Day. These are my kid’s favourite pizza bases and I always have them in the cupboard for quick afternoon snacks or dinners, especially during a really busy period! The first one is cavolo nero, garlic, provolone and Calabrian chilli and the second is a sausage ragù with fior di latte and basil. DELICIOUS!!
I’m also sharing a recipe for paid subscribers which is for my date, tahini and chocolate energy balls. They are so quick to make and such a great snack to have on hand in the fridge for that 3pm slump! I make them all the time! Make sure you buy a nice runny tahini. I like the Lebanese brands - Al Nakhil, Al Kanater and Al-Rabih.
Happy cooking and in the next newsletter I’ll be sharing my recipe for the ultimate Hot Cross Buns! So make sure you’re a subscriber!
As always, thanks for following along, means the world!
Julia x
Cavolo nero, garlic, provolone and Calabrian chilli pizza
Makes 1 pizza
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
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 pizza
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
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.
These pizza recipes are brought to you by Toscano.
Tahini, date and chocolate energy balls
Makes approximately 24
This batch was a bit more rough than usual, but usually I like to blitz it all a bit finer. Watch me make there here!
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