1portion Whole Wheat Pizza Crustor your favorite pizza dough
1 1/2cupsof Homemade Pizza Sauce or your favorite sauce
1 3/4cupsof mozzarella cheese
1sweet variety onionsliced into ribbons
1red bell pepperseeded and sliced into thin strips
1/2cupblack olivespitted and sliced
Preheat grill and pizza stone to medium heat.
In a large skillet, heat olive oil until hot but not smoking. Add onions and allow them to cook until soft. (I like onions to be caramelized so we often cook them over medium heat while the grill is preheating but it is not necessary.)
When onions are soft, add mushrooms and cook for 6-8 minutes until all of the water releases and cooks off. Add peppers and cook just until soft, 3-4 minutes. Remove the veggies from heat and set aside.
Divide pizza dough into two halves (we like big calzones, if you like smaller ones, divide into four).
Roll each half into thin, flat circles on a lightly floured surface. Spoon half of the pizza sauce each half and spread evenly. Be careful to leave an outer ring of dough uncovered so that you can seal the calzone.
Add veggies on half of the calzone and sprinkle olives on top.
Evenly sprinkle half the cheese on one side of the calzone.
Then fold the calzone in half. Using a fork to press the edges together to seal.
Carry calzones to the grill - we do this on a sheet pan lined with wax paper. Place them on the hot pizza stone and close the grill.
Cook for 10 minutes then check to see if the bottoms are nice and golden. Flip the calzones and close the grill to cook for an additional 8-10 minutes. When both sides are nicely golden, remove from grill and let rest for 5 minutes before serving.
We like to slice the calzones into pieces and serve with extra pizza sauce on the side for dipping.
For a more grown up calzone: Combine 3/4 cup mozzarella, 1/2 cup ricotta and 1/4 parmesan cheese as an alternative to the all mozzarella version!
Grilled Vegetable Calzones https://www.mynourishedhome.com/grilled-vegetable-calzones/ February 15, 2016