- 16 oz pizza dough
- 16 oz grated provolone cheese
- 1 lb Italian sausage, cut into 1/8” pieces
- 8 mini bell peppers, chopped
- 1 28 oz can peeled San Marzano tomatoes
- 2 cloves garlic
- 1 small bunch fresh oregano or basil
- Parmesan, to taste
- 2 tbsp olive oil, to taste
- Sea salt (to taste)
- Fresh ground pepper (to taste)
Preheat grill to medium high heat, about 400 degrees, creating both direct and indirect cooking zones. Direct/indirect cooking zones can be created by moving charcoal to one side of the grill or turning 2 burners on/2 burners off on a gas grill.
While the fire is heating up, briefly blend the San Marzano tomatoes with the garlic with a stick blender, or chop the garlic and add to the tomatoes and break them up with a fork.
Next, grill the Italian sausage and bell peppers until char marks have formed and the internal temperature of the sausage registers 145 degrees. Remove from the grill and once it has cooled, chop into small pieces to be used as a filling.
Next, cover a cutting board with flour or corn meal. Roll out the dough into a medium-sized circle. Layer sausage, peppers, cheese and a small dollop of sauce and oregano onto the right side of the calzone dough, keeping the ingredients on only one side of the dough. Coat the outer edges of the dough with water and then fold the dough over onto the other side forming a half circle/pocket. Use a fork on the outer edges to help seal the edges together. Lightly brush the calzone with olive oil.
Now, coat the grill grates generously with oil so the calzone does not stick (this is very important). Place the dough on the indirect side and grill, with the lid closed, until char marks form. Next, flip the calzone and let grill until char marks have formed on the other side and the dough has turned golden brown.
Once nice char marks have been achieved and the dough is golden brown, remove from the grill. Finish by brushing with olive oil and grating a generous amount of Parmesan over the top.