Most nights, dinner is quick. Whatever I can throw together after getting home late from work. But then there are the night when cooking turns into something more, a ritual rather than a routine. Growing up, Friday pizza nights were exactly that. It wasn’t just about the food, it was about the fun of choosing toppings, everyone being in the kitchen after a long week, and an excuse to open up a bottle of wine whilst the pizza’s baked. It was less about the precision, and more about the shared experience – good food, good company, and a guaranteed  way to ease into the weekend.

When it comes to making great pizza at home,  Julia Busuttil Nishimura, like me, believes in simplicity. Her approach is all about balance – respecting the base, using just a handful of well chosen toppings, and letting the quality ingredients do the heavy lifting.

Below Julia shares her tips on getting it right, from unexpected ingredient pairings to why pizza nights are still the perfect excuse to gather, open a bottle of wine and slow things down.

Can you walk us through the process of developing these recipes? How did you decide on the ingredients?
I wanted to create recipes that celebrate simplicity while bringing out the best in Toscano pizza bases. I drew inspiration from my family’s love for hearty, comforting flavours—like a classic pork and fennel ragù, which I transformed into a delicious pizza topping. I also love incorporating greens, like cavolo nero, and a hint of spice, such as Calabrian crushed chillies, to elevate the flavours while keeping the toppings minimal.

What’s your philosophy when it comes to creating pizza toppings – do you prioritize simplicity, balance, or bold flavours?
For me, less is more. I believe in letting high-quality ingredients shine rather than overloading a pizza with too many toppings. I like to find balance by using just a few key elements—like a mix of cheeses, fresh greens, and a hint of citrus or spice—to create layers of flavour without overwhelming the base.

What’s your secret to achieving the perfect homemade pizza at home?
The key is to respect the base! Toscano pizza bases are beautifully crafted, so I make sure not to overload them with toppings. I also love using seasonal produce and a mix of cheeses to enhance the flavours. Cooking at a high temperature and ensuring a good balance of textures—crispy, chewy, and melty—is essential.

What has inspired your love for Italian cuisine?
Having lived in Tuscany, I developed a deep appreciation for Italian cooking—its simplicity, its focus on fresh ingredients, and its ability to bring people together. My love for pizza stems from those experiences and the joy of sharing homemade meals with family and friends.

For someone new to making pizza at home, what is your advice to getting started?
Start with a high-quality base like Toscano’s, and don’t overcomplicate it. Use fresh, seasonal ingredients, experiment with different cheeses, and don’t be afraid to add a personal touch—whether it’s a favourite herb or a drizzle of good olive oil. Most importantly, have fun with it!

What’s one unexpected ingredient you think works beautifully on a pizza?
Lemon zest! It adds a bright, fresh contrast to rich cheeses and meats, and it works beautifully with greens like cavolo nero. I also love using Calabrian crushed chillies for a subtle kick.

What’s your favourite wine or drink pairing for a pizza night at home?
A crisp white wine like Vermentino pairs beautifully with a lighter, lemony pizza, while a bold red like Sangiovese is perfect for a heartier, meat-based pizza. If I’m keeping it casual, an ice-cold Italian beer is always a great choice too!

Do you have any tips for hosting an elevated night at home – table setting, sides, or entertaining ideas?
A few simple touches can make a big difference. Pick out some beautiful cheeses, seasonal mushrooms, or a high-quality salami to serve as starters. Set the table with a linen cloth, add candles, and create a playlist to set the mood. It’s all about creating a warm, inviting atmosphere where people can relax and enjoy good food together.

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.