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Mexican Pizza and Calzone


Mexican Pizza and Calzone for Father’s Day. Traditionally on Father’s Day dads get to kick back with the grill and a few cold ones. The problem I had was I couldn’t make up my mind as to what I wanted. I wanted pizza and at the same time I wanted tacos.

So, I came up with a “Mexican Pizza”, it’s like a big burrito that you don’t roll up.  These had a nice soft, fluffy crust, with a layer of jalapenos, refried beans, mozzarella cheese, Carnitas or marinated Carne Asada, (Did 2 Pizzas) and as a treat topped with Briggs True Candied Jalapenos.

Life is delicious!

Patti wanted a calzone, so we made her one with a ton of mozzarella cheese and marinated Carne Asada topped with sautéed mushrooms. All cooked to a beautiful golden brown in our new Green Mountain Pizza Oven.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Mexican Pizza and Calzone
A Wood Pellet Grill Recipe

Prep Time: To set up the pizza bar an hour, for each pizza 5 min.
Cook Time: 5 minutes, Grill temp. 225* (107c) Stone temp. 500* (260c)
Grill: Green Mountain Pizza Oven
Pellets: Green Mountain Grills Texas Blend pellets

Ingredients: Mexican Pizza and Calzone

Pizza is what ever you like, here are some of the things we used.

  • Store bought pizza dough, about ½ for a 12-inch pizza or calzone
  • Smoked mozzarella cheese (use what cheeses you like)
  • Jalapenos & refried beans
  • Carnitas
  • marinated Carne Asada
  • Briggs True Candied Jalapenos
  • Mushrooms
  • Pizza sauce (any flavor you like)
  • Corn meal

Mexican Pizza and Calzone
A Wood Pellet Grill Recipe

Cooking Directions: Mexican Pizza and Calzone

Patti and have done a few cooks now and this is some of what we’ve learned.

Pizza dough, premade pizza rounds are quick and are ok, but you can easily do better. Fresh pizza dough makes a far better pizza and takes a lot of time and work to make. Our local WinCo sells pizza dough for about a $1 a pound. This is easy and makes a fantastic pizza crust.

We use about a pound of pizza dough and cut it in half for a 12-inch personal pizza or calzone.  Roll the dough into a ball and let it rise, then roll it out into a pizza round when you’re ready.

You can’t build your pizza ahead of time because they get “soggy” and won’t slide off your pizza peel into the oven. It becomes a “Big Gooey Mess”, so build your pizza and put it right into the GMG Pizza Oven.

I took my pizza round and spread a layer of the refried beans and then a pile of cheese. I did 2 pizzas, so I piled one with marinated Carne Asada and the other with Carnitas. Then, topped them with the Briggs True Candied Jalapenos. You can mix or match toppings to your taste.

Note, that I never said how much cheese to use. I like a lot of nice hot, creamy, smoky cheese, I put a few handfuls on our pizzas.

Grill Temp set at 225* (107c) for a stone temp. 500* (260c). Be careful this pizza oven will get crazy hot in just a few minutes and will burn anything you put in it beyond all recognition in a minute.

This temp. gives a nice golden-brown pizza crust. I put my pizza in for 1 ½ minutes, then turn it. Another 1 ½ minutes and it’s about done. Watch it and you’ll be able to see the crust brown. Most of these pizzas were done in 3 ½ minutes. The calzone takes a little longer and I have found about 5 minutes works for them. Be sure you turn what ever you are cooking about every 1 ½ minutes or so.

The Calzone


Calzones are like inside out pizzas, you can stuff them full of anything you like. This was so huge we had 3 meals! Here is what we did!!

We use about a half pound of pizza dough for our calzone. Set the dough out and let it rise on a floured surface. Roll it out to the size you want, this one was about 16 inches around. Sauce half of it and add your cheese. I piled it on because we love our smoked cheese. You can add as much or little as you like and any type of cheese you like.

It’s time to pile on your goodies. I just started adding layer after layer of our own smoked mozzarella cheese, marinated Carne Asada,  and mushrooms and spinach.

After you’ve added your stuffing do an egg wash around the edge of your dough, so it will seal. Roll or press with a fork to seal the edges. For me I think the fork works best.

Cut some slits in the top and brush the top with more of the egg wash Then, sprinkle with Parmesan cheese. The egg wash helps with browning, just looks good. Plus, it holds the Parmesan cheese.

You can’t build your calzone ahead of time because they get “soggy” and won’t slide off your pizza peel into the oven. It becomes a “Big Gooey Mess”, so build your calzone and put it right into the GMG Pizza Oven.

Sprinkle corn meal on your pizza peel. When you pick up your pizza add a little more onto the front of the peel where this pizza pushed it back. The pizza will push this out onto your stone as you put it in the oven. I was “really” surprised at how well the pizza slid around on the peel. I almost lost one because it slides so easily.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Mexican Pizza and Calzone
A Wood Pellet Grill Recipe

Preheat Your Pizza Oven


Let the Dough Rise


Roll Out to About 12 Inches

Mexican Pizza and Calzone
A Wood Pellet Grill Recipe 

Layer on the Beans and Cheese


Carne Asada


Top with the Briggs True Candied Jalapenos

Mexican Pizza and Calzone
A Wood Pellet Grill Recipe


Ready for The Pizza Oven
Into the GMG Pizza Oven For 3 Minutes


Carnitas Pizza

Mexican Pizza and Calzone
A Wood Pellet Grill Recipe 

The Calzone


Ready for the GMG Pizza Oven


About 5 Minutes

Mexican Pizza and Calzone
A Wood Pellet Grill Recipe


Let’s Eat!!!


A Splash of Crema

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti
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