This calzone is not for the meat-phobic! I originally made it for dinner the other night with ground buffalo and calabrese salami. I also had some black garlic and sliced that up and used in place of the black olives. So delicious! Use a pizza stone and let it get hot for 20 to 30 minutes for best results. This pie is too heavy to set directly on the grill, but you could always set it on a small sheet pan and cook with indirect heat.
- 1 pound prepared pizza dough
- Flour, for dusting
- 1 pound Italian sausage, removed from casings
- 1 to 1-1/2 cups pizza sauce
- 3 ounces sliced pepperoni
- 1 cup ricotta cheese
- ¼ sliced black olives
- 8 to 10 basil leaves, chopped
- 1 cup shredded mozzarella
- Cornmeal, for dusting peel
- Pizza stone
- Wooden pizza peel, metal pizza peel (optional)
- Allow dough to rest covered on a floured surface for a couple hours.
- Preheat grill for indirect heat using a pizza stone (no heat under the stone). Stabilize the temperature around 350°F.
- Break up sausage into a large skillet over medium-high heat. Brown the sausage, stirring frequently to break up into small pieces. Once browned, stir in the pizza sauce. You don't want this runny, so depending on the sauce, cook until thick and meaty. Season with salt, pepper and/or a little oregano if needed. Remove from heat and cool
- Roll dough out to a 12-inch diameter on a lightly floured surface. Dust a wooden pizza peel or a rimless cookie sheet with the cornmeal and transfer dough to the peel.
- On half of the dough, layer pepperoni and then top with an even layer of ricotta. Sprinkle the black olives and basil on top of the ricotta and then spoon on the meaty meat! Top with shredded mozzarella. Fold it over, crimp and fold the edges.
- Transfer to pizza stone and close the grill cover. Cook for 20 to 30 minutes until golden brown. Remove from pizza stone with a metal pizza peel or a rimless cookie sheet. Cut into serving portions and serve.
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Cheers and Happy Grilling!