Pre-heat the oven to 400ºC
Separate the head from the stem of the broccoli
Chop the head of the broccoli into 2cm pieces
Mix broccoli with 3 tbsp of extra olive oil in a baking tray. Season with salt generously
Bake in the over for 10 minutes.
Remove and stir. Bake for 10 minutes again. Let cool slightly
While baking broccoli, remove 500g of pizza dough from the fridge. Let it rest at room temperature (that way, it will be easier to roll it out)
Divide it into four equal size pieces and cover with plastic wrap.
In a medium bowl, mix 2 cups of mozzarella, 1 cup of cottage cheese, ½ cup of grated Parmesan cheese and ½ tsp of red pepper leaves. Add a chopped garlic and 1 lemon zest. 8keep the remaining lemon for another use)
Pile ½ cup of basil leaves one over the other. Roll like a cigar and cut them as thin as possible in a transversal way. Add to the bowl of cheese. Mix to combine.
Add the baked broccoli and season the mixture with salt. Stir with a flexible spatula.
Brush with oil the baking tray. Beat an egg.
Over a clean and dry surface, roll the dough out (one by one) to a 20cm circle. Brush the dough’s perimeter with the beaten egg.
Spread the mixture of cheese and broccoli filling over one side of circle to within one inch of the edge. Lift one side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
Once sealed, brush the dough with egg on both sides.
Bake in oven until golden for 8-9 minutes aprox.
Remove and place over an oven rack. With a sharp knife, cut two small slits in top of each calzone to let steam escape.
Serve hot with marinara sauce poured on top or on the side to dip.