Spicy Pizza Oil Calzone with Sausage, Ricotta, and Peppers

Name: Spicy Pizza Oil Calzone with Sausage, Ricotta, and Peppers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1-2
Cuisine: Italian
Ingredients: 2 Tbsp. Spicy Pizza Oil; ⅓ Cup cremini mushrooms, thinly sliced; ½ Red onion, diced; ½ Red pepper, diced; 2 Garlic cloves, thinly sliced; 150g Italian sausage; 1 Cup sliced pepperoni; 1 Cup ricotta; 1 Cup shredded mozzarella; 1 Tbsp. Traditional 18 Year Balsamic; Pizza sauce, for dipping and basil to garnish; 1 Ball pizza dough

Jun 10, 2026

We think calzones should be just as popular as pizzas, and this hearty recipes really shows you why! Packed full of ricotta, sausage, veggies, pepperoni, and our Spicy Pizza Oil, this calzone is a flavour explosion! Drizzle with extra oil and dip into marinara for a grown up pizza pop that is out of this world.

Spicy Pizza Oil Calzone with Sausage, Ricotta, and Peppers

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

1-2

Prep Time

20 minutes

Cook Time

10 minutes

Author:

Evoolution

Image of Spicy Pizza Oil Calzone with Sausage, Ricotta, and Peppers

Ingredients

2 Tbsp. Spicy Pizza Oil
⅓ Cup cremini mushrooms, thinly sliced
½ Red onion, diced
½ Red pepper, diced
2 Garlic cloves, thinly sliced
150g Italian sausage
1 Cup sliced pepperoni
1 Cup ricotta
1 Cup shredded mozzarella
1 Tbsp. Traditional 18 Year Balsamic
Pizza sauce, for dipping and basil to garnish
1 Ball pizza dough

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Directions

Sauté the mushrooms in Spicy Pizza Oil for 2-3 minutes. Add in the onion and garlic, and sauté for another minute.
Add in the sausage. Break apart and cook most of the way through. When the sausage is nearly cooked, add in the red pepper and the pepperoni. Cook for 1-2 more minutes then remove from heat to cool. Set aside.
Combine the ricotta and mozzarella in a small bowl.
Stretch dough into a 12 inch circle, flattening the perimeter that you would usually leave for the crust.
Spread half of the cheese mixture on one half of the dough. Add the meat mixture on top and drizzle with balsamic. Finish with the other half of the cheese mixture.
Fold the empty half over the topped half, and pinch the perimeter closed. Lightly score 2-3 slits in the top layer of the calzone to let steam escape while it bakes.
If using an outdoor pizza oven, launch it horizontally, but only about 1/3 of the way into the oven so that the base has a long time to set without risk of burning before turning
After a couple of minutes, rotate 180 degrees to brown the other side, then rotate 90 degrees to brown both ends. Do not flip!
After the bake, top with fresh basil and a drizzle of the Spicy Pizza Oil. Serve with pizza sauce for dipping.