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1
Lightly brush several large baking sheets with olive oil.
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2
On a lightly floured work surface, roll out 1 piece of dough to an 8-inch round about 1/4 inch thick.
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3
Repeat with the remaining dough.
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4
Transfer the dough rounds to the prepared baking sheets.
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5
In a small bowl, combine the ricotta with the Parmesan cheese.
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6
Season the cheese mixture generously with salt and pepper.
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7
Light a grill.
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8
Lightly oil the grate.
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9
Arrange the radicchio wedges on a large baking sheet and drizzle with 3 tablespoons of the olive oil.
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10
Sprinkle the minced garlic over the radicchio wedges and season with salt and pepper.
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11
Grill the radicchio wedges over a hot fire, turning them occasionally, until they are wilted and charred in spots, about 3 minutes.
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12
Return the radicchio wedges to the baking sheet.
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13
Clean the grill grate with a wire brush or a crumpled piece of aluminum foil and tongs.
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14
Have all the ingredients near the grill.
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15
Brush the dough rounds with some of the remaining olive oil.
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16
Grill 2 or 3 rounds at a time just until the bottoms are set and lightly charred, about 1 minute.
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17
Quickly, flip the rounds and top each one with a slice of mozzarella, one-eighth of the radicchio and one-eighth of the ricotta mixture in the center; season with salt.
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18
Immediately fold the dough over the filling to loosely form calzones.
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19
Using a spatula, transfer the barely cooked calzones to a large baking sheet.
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20
Repeat with the remaining dough rounds and filling.
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21
Brush the calzones with the remaining olive oil.
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22
Grill the calzones over a low fire, turning frequently, until golden and charred in spots and the cheese is melted, 3 to 4 minutes longer.
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23
Transfer to a large platter and serve.
