Lunchbreak: Tuscany chef Bolla Loza makes fruit pizza and nutella calzone

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Tuscany Restaurant
550 S. Milwaukee Avenue
Wheeling
(847) 465-9988
www.tuscanychicago.com/tuscany-wheeling

Pizza Frutta di Bosco

Ingredients:
pizza dough
shredded mozzarella cheese
fresh assorted berries to cover pizza (strawberries, blueberries, blackberries)
1 kiwi, sliced
2-3 oz sweet condensed milk (amount depends on your taste)
10 oz chocolate sauce
powdered sugar, to sprinkle

Directions:
Roll out pizza dough into a circle. Spread sweet condensed milk over dough. Sprinkle mozzarella cheese over pizza. Top with sliced strawberries, kiwi, blueberries and blackberries. Bake at 425 10-12 minutes or until cheese starts to slightly brown. Remove from oven, drizzle with chocolate sauce and top with powdered sugar.

Nutella Calzone

Ingredients:
pizza dough
3 oz maracapone
3 oz nutella
1 tsp sugar
1 oz chocolate syrup
powdered sugar, to sprinkle
sliced bananas and strawberries for garnish

Directions:
Roll out pizza dough into circle. Mix mascarpone and nutella in a separate dish. Spoon mixture into middle of pizza dough. Fold the dough into a semi-circle. Bake in 425 oven until dough begins to brown and turns slightly crispy. Remove, drizzle with chocolate sauce, sprinkle powdered sugar and serve with sliced bananas and strawberries.

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