RECIPE: TIEVOLIZONE

Tievolizone®

Ingredients:

The dough:
Wrights Parmesan and sun dried tomato bread mix 500g*
(Follow the instructions, but add 20ml less water and add a tbsp of olive oil to the mixture. This
will make it stretchier and more like pizza dough)

*This may seem like cheating, but it’s quick. If you have time, make your own dough. Dough is
basic ingredients but can take a long time to prepare. If you’re restricted with time, go with the
bread mix. You need only add water and a little olive oil.

The filling:
Mozzarella (large bag - pre grated)
500g chestnut mushrooms (Thinly sliced)
2 large chicken breasts (Sliced into 1cm thick slices)
1 Tbsp Porcini mushroom rape seed oil (Olive oil will suffice)
10+ slices (2 per Tievolizone) of pancetta or rindless streaky bacon (smoked or not)

The sauce:
Lrg tsp of dried oregano
10 fresh basil leaves (torn up into small pieces)
1 tin of quality chopped tomatoes
Knorr aromatic savoury seasoning
1 lrg garlic clove finely chopped
Salt
Pepper

The glaze:
1 egg beaten
A pinch of dried oregano

Directions:

To make the dough: Follow the instructions on the back of the packet. I have done this too
many times to remember. My own tip is to add 20ml less of the water and add 1 tbsp of olive oil.

Once dough is well mixed, kneed for 10 to 15 minutes. This will ensure you have the best dough
possible. Don’t get lazy and stop half way through. Cover all sides of the dough in flour and put
into a mixing bowl or sauce pan with a cling film lid.
Leave in a warm place while preparing the rest of the Tievolizone ™

To make the sauce: Add all the ingredients to a suitably sized saucepan and put on a medium
heat until it boils. Allow to simmer for 1 minute stirring constantly. Remove from heat.

To make the filling: Heat the Porcini mushroom olive oil. Add the mushrooms until cooked
through. Do not over cook as they will continue to cook when in the oven. Remove from pan
with slotted spoon leaving as much olive oil and juices in the pan as possible.

Add the sliced chicken breast into the same pan and cook on a gentle heat (Add more olive oil if
necessary). Season well with both salt and pepper. Do not over cook. Chicken is best when juicy
so overcooking can ruin this. Under-cook it, and well…..You could die! Be careful!

When chicken is pretty much done, lay the pancetta/bacon on top and cover saucepan with lid.
Continue to cook for 2 or 3 minutes. Take off heat and set aside.

Prepare the dough: Preheat oven to (200 oC Fan assisted) (220 oC conventional) Make sure
the dough has increased in size to at least one and half times its original size (Usually about 30
minutes).
Put the dough onto a lightly floured surface and roll into a sausage size shape about 12 inches
long. With a sharp knife cut into 4 or 5 equal pieces. Re-flour to avoid drying out and put onto a
plate and move to one side.

Before rolling out dough to form the base for the Tievolizone, make sure that everything is ready
to go onto the dough. The key here is speed. The longer you take to fill the calzone, the more
likely it will become soggy and tear leaving you with a mess coming out of the oven, if even it
gets that far.

Follow these steps:
1: Prepare all the filling ingredients and make sure they’re ready. Put them in a small bowls if
needs be. Believe me, preparation is KING!
2: flour the pizza tray before you place your Tievolizone on it.
3: Have the egg glaze ready with a pastry brush to hand.
4: Make sure oven is ready and hot.

Continue by taking one of the 4 or 5 pieces of dough and place on lightly floured surface.
Using a flour dusted rolling pin, roll the dough into a circle. Make it as big as you can until the
thickness is not much thicker than a stick of chewing gum. Don’t make it too thin as it will tear.
Experience and practice makes this bit easier overtime.
The size of the circle should be large enough to allow a normal dinner sized plate to be placed
over the top. Now cut round the plate and discard of the trimmings.

Place the cut out dough onto the pre-floured pizza tray.
Instantly use the pastry brush and coat the circumference/edge of the circle (about and inch wide)
with the egg.
Put a large handful of the mozzarella in the center of the dough.
Place two or three soup spoon size portions of the sauce on top of the mozzarella, avoiding as
much liquid as possible.

Put a good helping of the mushrooms over the top
Now add the chicken and bacon
Finally, add a small handful of the cheese and sprinkle over the top.

Now fold the circle in half, making sure the edges fit to the opposite side and do not allow the
dough to tear. Be gentle!

Once you have the dough folded, use a fork to press the edges firmly together. This will ensure
the seal does not come undone in the oven.

Brush the Tievolizone™ all over with the egg mixture and finish off with two slits on the roof of
the dough to allow it to breathe while cooking.
Before placing in oven, sprinkle with dried oregano.

Place in the center or top of the oven for around 15 to 20 minutes, or until the skin of the
Tievolizone looks golden brown and crisp.

Take out of the oven and leave to cool for 10 minutes before serving. The dough will soften up
again.

If of course you are making more than one of these, cover each finished Tievolizone™ with a
small sheet of foil to retain its heat and put to one side while making more.

Once they are made, serve.

You can cook more than one at a time, but rotate their positions in the oven.

To serve:

Put on a plate and eat.
Another more traditional way to serve is to pour a small serving of finely blended beef
Bolognese over the top. Its works very well.

Final Tip: You may need to clean the pizza tray after each use if the skin breaks and liquid
escapes. Be patient!