1. This recipe would suit a variety of pizza styles, but we think classic pizza dough, sourdough, or neo-neapolitan would be a great fit.
2. Preheat your conventional oven to 160°C (325°F).
On the stovetop, warm two tablespoons of extra-virgin olive oil in a large casserole pot or Dutch oven over medium heat. Brown the beef until each piece is golden and caramelised. Cover with two tablespoons of flour and cook in the oil until each piece is brown on all sides.
3. Add the chopped onions and sautée until soft (about 5 minutes).
Add the red wine, beef stock, Marmite, Worcestershire sauce , tomato purée, and garlic. Stir until combined and cook for 5 minutes to reduce.
4. Add the chopped potato and swede and stir well, scraping any burnt bits off the bottom of the pot.
Cover with a lid and cook in the oven for approximately 3 hours, stirring once every hour.
5. The beef is ready when it falls apart when pressed with a fork.
Remove from the oven and let it reach room temperature.
6. When you’re ready to cook your calzone, fire up your Ooni pizza oven, aiming for 450°C to 500°C (850°F to 950°F) on the stone baking board inside.
Use an infrared thermometer to quickly and accurately check the temperature of the stone.
7. Place a dough ball on your lightly floured work surface.
Push the air from the center out to the edge with your fingers, or alternatively, use a rolling pin for more uniform thickness. Stretch the dough out to a smaller, 9-inch-round base of approximately a quarter inch (5 millimetres) in thickness, then lay the stretched dough over your lightly floured pizza peel.
8. To the center of the pizza, add a ladleful of the beef stew.
Crumble your cheese over the top. Fold one half of the dough over the other to create a calzone shape. Crimp the edges as demonstrated here.
9. Give the peel a shake to check nothing is sticking, then launch the calzone into the oven for approximately 2 minutes, turning every 30 seconds or so, until it is thoroughly cooked.
10. Remove, slice in half if you like, and serve hot.
