Preheat the oven to 425 degrees.

Heat the olive oil in a saucepan over medium heat. Add the garlic and onion and cook until lightly browned.

Add the chopped tomato and cook until tender, about 5 minutes. Remove from heat and allow it to cool.

Meanwhile, lightly dust your surface and rolling pin with flour. Cut the pizza dough into 4 even sections. Roll each section out into a circular shape.

Once the tomato has cooled, transfer to a large bowl. Add chopped artichoke, salt, pepper, Italian seasoning, grated fontina and parmesan. Mix together to combine well.

Spoon the tomato mixture evenly onto one side of each dough circle. Fold the empty dough side of each circle over the opposite mixture-filled side, pinching the edges to seal.

Transfer each calzone to a large lightly coated baking sheet. Bake for 15-20 minutes or until dough is lightly browned.