30 mins.


15 mins.





Les produits utilisés dans cette recette

Sauce BBQ Épicée - PatBBQ Sauce BBQ Épicée - PatBBQ
Spicy BBQ Sauce
Sale priceFrom $9.99


  • 1 pizza dough
  • Sausage
  • 1 onion
  • Bacon to taste
  • Mixture of small cubes of cheese to taste (here Monterey Jack, sharp cheddar and mozzarella)
  • Spicy Pat BBQ Sauce
  • 1 beaten egg yolk


  1. Divide the pizza dough into 4 equal portions and stretch each one like a single pizza.
    Cook the sausage meat with the onion. Cook the bacon to 3/4 of the desired crispiness and allow the mixture to cool.
  2. Add spicy Pat BBQ sauce to half of the dough. Add the sausage meat mixture as well as the small cubes of cheese (small enough not to pierce the dough). Add the bacon.
  3. Close the dough. Add a little water with your fingers to the edge of the dough so that it sticks well, and press with the tines of a fork on the edge to make sure it is well sealed.
  4. Brush with egg yolk. Let sit for 5 minutes on the counter.
  5. Heat a pizza stone to 450°F for 15 minutes in an oven preheated to 450°F, or in an All-In-1 on the BBQ.
  6. Place the calzone on the pizza stone, insert everything in the oven, or in an All-In-1 on the BBQ for indirect cooking at 450°F. Cook for approximately 15 minutes.



  • 4 cups of flour
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1 packet of instant yeast
  • Approximately 1 and a half cups of lukewarm water


  1. Mix the flour, sugar, salt, yeast and mix well with your hands.
  2. Gradually add the lukewarm water (at body temperature), mixing with your hands to form a dough (ball).
  3. Add flour to a work surface and knead for about 10 minutes.
  4. Oil a large bowl with olive oil or butter.
  5. When the mixture no longer sticks to the work surface, form a ball and place it in the bowl.
  6. Cover the bowl with a clean cloth and place it in the OFF oven with the light on for about 2 hours, until the dough has doubled.​
This recipe makes 2 pizza crusts, 8 calzones and can be frozen.
Tip: Be careful when kneading not to add too much flour to the dough, as it could harden. The dough sticks naturally, the more you knead the less it will stick.