Maltese sausage and fennel pizza

As much as I love a Neapolitan slice, there’s something so comforting about a thick pan pizza loaded with plenty of sauce and cheese. The dough is really easy to bring together and requires a mostly hands-off approach. This minimal effort comes at the cost of 12 hours of patience as you allow the dough to rest overnight. Your patience will be greatly rewarded with a great textured dough that’s developed plenty of flavour while it rested. 

Maltese sausage is a coarsely ground pork sausage, with a generous fat content, that’s flavoured with coriander seed, black pepper, parsley and garlic. We cook it off before it goes on the pizza to get some colour and render some of the fat out. The delicious pan drippings all get used to caramelize plenty of sliced fennel and onion. This helps to remove some moisture from them so we won’t have a soggy pizza as well as add plenty of sweet and savoury flavour to our pizza. 

Feel free to replace with your preferred sausage as long as it’s nice and fatty!

Stack of pancakes with banana and caramel


Stephen La Rosa
I love fluffy, American style pancakes. However I’ve woken up many a Sunday with a hunger for pancakes but no will to go out and procure buttermilk, a key ingredient in many of these recipes. Outside of deliberate purchasing to make biscuits, fried chicken or pancakes, I just don’t go through a terrible amount of the stuff. Greek yoghurt however, is typically abundant in my fridge; and when it really boils down to it, all I need here to make this recipe work is some form of sour dairy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American



  • 300 g Plain flour
  • 5 g Baking powder
  • 3 g Baking soda
  • 5 g Salt
  • 20 g Sugar


  • 2 Eggs
  • 400 g Greek Yoghurt
  • 250 g Oat milk, (any milk will do)
  • 3 g Vanilla essence
  • 40 g Butter, melted

Caramelized bananas

  • 3 Bananas, peeled and sliced thick
  • 50 ml Spiced rum
  • 100 g Brown sugar
  • 50 g Butter
  • 200 g Greek yoghurt or creme fraiche
  • 50 g Peanuts, roasted and crushed



  • Combine the dry ingredients in a mixing bowl. Pass the mixture through a sieve to remove any lumps.
    300 g Plain flour, 5 g Baking powder, 3 g Baking soda, 5 g Salt, 20 g Sugar
  • Separate the eggs. Place the yolks in a large bowl and the whites in another.
    2 Eggs
  • Add the yoghurt, oat milk and vanilla essence to the egg yolks, whisk to combine.
    400 g Greek Yoghurt, 250 g Oat milk, 3 g Vanilla essence
  • Melt butter small bowl of butter in the microwave.
    40 g Butter
  • Whisk the egg whites to stiff peaks.
  • Add the melted butter to the yoghurt and milk mixture, stir to combine.
  • Fold the egg whites into the wet mixture with a rubber spatula.
  • Fold the wet ingredients into the dry ingredients. Do not overwork the mixture, it’s ok if it’s still a little bit lumpy.
  • Place a large non-stick pan over medium-low heat. Rub lightly with a paper towel and some butter or oil.
  • Add a ladelfull of the pancake mixture at a time into the pan and use the ladel to form a circular shape. Cook the pancakes for 2-3 minutes or until a few small bubbles start appearing on the face of the pancake.
  • Flip them over and continue cooking for 2-3 more minutes.
  • Place on a baking tray and hold in a 100C oven until all of the pancakes are done.


  • Place a non-stick pan over high heat and add the butter. Cook until foamy.
    50 g Butter
  • If cooking on an open flame, this next step can and will ignite a large flame in your pan. Turn off the heat before adding the booze to avoid.
  • Add sugar, rum, vanilla and salt and shake the pan to combine. Optionally flambe if cooking over an open flame (watch your eyebrows) and
    50 ml Spiced rum, 100 g Brown sugar, 3 g Vanilla essence
  • Cook for 30 seconds or until the sugar has dissolved.
  • Carefully add the bananas and crushed peanuts. Stir to coat and continue cooking for 30 seconds before removing the pan from the stove.
    3 Bananas

To finish

  • Layer your stack of pancakes, pour over your bananas foster, and finish with a spoonful of yoghurt or creme fraiche to balance out the sweetness.
    200 g Greek yoghurt or creme fraiche, 50 g Peanuts


When working with hot sugar, always be careful, it’s both incredibly hot and incredibly sticky!
You can make extra of the dry mix Use 1/6th of it for the recipe. Save the remainder in an airtight container and have it ready to go the next time you want to make pancakes to save you the trouble.
Keyword Banana, Caramel, Fluffy AF, Pancakes, Yoghurt

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