1 onion, cut into eighths

1 red bell pepper, cut into cubes

2 wood or bamboo skewers soaked in water for 30 minutes

1 tablespoon (15 ml) olive oil

2 cups (500 ml) cooked chicken cut into cubes

1/2 cup (125 ml) store-bought beer and chipotle barbecue sauce

Salt and pepper

1 recipe pizza dough

Preheat the grill, setting the burners to high.

Thread the onion and pepper onto the skewers. Brush with oil and season with salt and pepper.

Grill until tender, about 5 minutes per side. Remove the vegetables from the skewers and place in a bowl. Let cool slightly.

Clean the grate.

Add the chicken and barbecue sauce to the onions and peppers and stir to combine. Adjust the seasoning.

Divide the pizza dough into 4 equal pieces. On a floured surface, roll out each piece into a disc about 20 cm (8 inches) in diameter.

Place 1/4 of the chicken mixture on half of each disc, leaving a 1.5-cm (1/2-inch) border around the outside edge. Moisten the border with a little water. Fold the dough over the filling and press to seal.

Set the grill burners to low.

Grill the calzones with the lid closed for about 3 minutes per side.

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