Start by allowing your whole wheat pizza dough to come to room temperature if it was refrigerated.
In a skillet, heat the olive oil over medium heat. Add the diced zucchini, carrots, and onion, and sauté for about 5-7 minutes until they are tender. Add the smashed garlic, dried basil, salt, and pepper, cooking for an additional 2 minutes until fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed vegetables with pizza sauce, mozzarella cheese, and parmesan cheese. Mix well until everything is evenly coated.
On a lightly floured surface, roll out the pizza dough into a circle, about 10 inches in diameter.
Spoon a generous amount of the filling onto one half of the dough circle, leaving about a 1-inch border. Fold the other half over the filling, creating a semicircle. Press the edges together to seal, and use a fork to crimp the edges for an added touch.
Preheat your oven to 425°F (220°C). Place the calzones on a baking sheet lined with parchment paper. Brush the tops with olive oil and sprinkle with garlic salt, parsley flakes, and additional parmesan cheese. Bake for about 15-20 minutes, or until golden brown.
Once baked, let the calzones cool for a few minutes before serving. Pair them with extra pizza sauce for dipping, and enjoy!
