Preheat oven to 375-400 degrees Fahrenheit.

Place pizza stone in the oven if available.

Heat canola oil in a skillet or wok over medium-high heat.

Season the chicken strips with salt and pepper.

Brown the seasoned chicken strips on all sides, approximately 3 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced red onions and cook until caramelized.

Add minced ginger and minced Thai bird chiles to the skillet and cook until fragrant.

Add the diced zucchini and diced Roma tomatoes to the skillet.

Add lime juice and fish sauce to the mixture.

Season with salt and pepper to taste.

Cook until the zucchini is tender-firm.

Drain any excess liquid from the mixture.

Toss the cooked mixture with chiffonade Thai basil and mozzarella cheese.

Check the seasoning and adjust if necessary.

Let the mixture cool slightly.

Stuff the cooled mixture into calzone dough.

Bake in the preheated oven until golden brown, about 15-20 minutes.