Mozzarella, Zucchini & Basil Calzones

Preheat the oven to 475°F. Wash and dry the fresh produce. Tear the mozzarella cheese into bite-sized pieces. Peel and mince the garlic. Medium dice the zucchinis. Using a vegetable peeler, peel the carrot, then shave the carrot into thin ribbons. Trim off and discard the root end of the lettuce; separate the leaves. Pick the basil leaves off the stems; discard the stems.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchinis; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add half the garlic and half the crushed tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened. Add half the pecorino cheese; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.

Sprinkle half the semolina flour onto a clean, dry work surface. Divide the pizza dough into 4 equal-sized balls. Using your hands or a rolling pin, stretch or roll each ball of dough into a ¼-inch-thick round. Divide the filling, mozzarella cheese and half the basil between the centers of the rounds; fold each round in half over the filling. Using a fork, press down on the edges to crimp and seal.

Sprinkle a large sheet pan with the remaining semolina flour. Place the calzones onto the prepared sheet pan; lightly brush or drizzle the tops with olive oil. Bake 16 to 18 minutes, or until browned. Let stand for at least 5 minutes before serving.

While the calzones bake, in the pan used to make the filling, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining garlic; cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the remaining crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Stir in half the remaining pecorino cheese and the remaining basil (roughly chopping just before adding). Transfer to a serving dish; set aside in a warm place.

In a medium bowl, combine the vinegar and remaining pecorino cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the shaved carrot and lettuce; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked calzones with the salad and marinara sauce on the side. Enjoy!