Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Roughly chop the peppers.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the Italian seasoning, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and fragrant. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

To the bowl of cooked zucchini, add the chopped peppers, mozzarella (tearing into small pieces before adding), fontina, parmesan, and 2 tablespoons of the sauce (or 4 tablespoons for 4 servings). Season with salt and pepper; stir to combine.

Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Lightly oil the foil. Divide the dough into 2 equal-sized portions (or 4 portions for 4 servings). Using your hands, gently stretch the dough into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the sheet pan(s). Evenly divide the filling between one half of each round, leaving a 2-inch border between the filling and the edges of the dough. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Cut 4 evenly spaced slits on an angle across the top. Drizzle or brush the tops with olive oil.

Bake the calzones, rotating the sheet pan(s) halfway through, 14 to 19 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked calzones with the remaining sauce on the side. Enjoy!