Note
For the Apple & Pear Filling
1. Place the apples and pears into a pan or cast iron skillet with butter, demerara sugar, ground cinnamon and vanilla extract.
2. Place on the hob over medium heat and stir regularly until the sugar has dissolved and the juice has evaporated (approx 15 minutes); the apples and pears should be soft to touch and coated in a caramel sauce.
For the Oat Crumble Mix
1. Place the jumbo rolled oats, chopped nuts and honey into a pan over medium heat.
2. Cook for approximately 7 to 10 minutes until the oats and nuts are lightly toasted and crispy.
For the Salted Caramel
1. Heat the sugar and water in a saucepan over a medium to high heat until golden, approx 3 to 5 minutes.
2. Whisk thoroughly until combined, being careful as the sugar and cream will begin to split initially.
For the Calzone
1. When you’re ready to cook your dessert calzone, fire up your Ooni pizza oven, aiming for 300°C to 350°C on the stone baking board inside.
2. Divide your 250 gram dough ball in half using a dough scraper.
3. To the centre of the pizza, add 3 level tablespoons of the apple and pear mix.

4. Give the peel a shake to check nothing is sticking, then launch the calzone into the oven for approximately 3 minutes, turning every 30 seconds or so, until it is thoroughly cooked with a turning peel.
5. Remove, sprinkle icing sugar on top, slice in half and serve hot with ice cream and more salted caramel.