Take the pizza dough out of the fridge and let it sit at room temperature for 30 minutes.
Add the artichoke hearts, sun-dried tomatoes, basil and chili flakes into a food processor and pulse to break up the artichokes and combine the other ingredients. You want some texture so don’t puree into a paste.
Spoon the artichoke mixture into a bowl and mix in the ricotta and mozzarella cheese, pepper and salt.
Preheat BBQ (or indoor grill) to 375F and oil a baking sheet with 1-1/2 tablespoon of canola oil.
Flour your work surface with 1/4 cup flour and divide your pizza dough into eight equal pieces. Work the dough with your fingers, stretching into rounds.
Place about two to three tablespoons of artichoke filling on one half of each dough round. Fold the other half of the dough over the filling and press the edges well to seal. Place the finished calzones on the baking sheet and brush the top of each with the remaining canola oil.
Place the calzones directly on the grill and cook for about five to eight minutes per side, until the dough is golden brown and cooked through.
Serve hot off the grill.
TIP: Serve with balsamic glaze or tomato sauce for dipping.