Pizza buns with filling

Ingredients:

• 2 tbsp olive oil + extra for greasing
• Half a small onion, finely diced
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1 can (425 g) of canned tomato puree
• 12 large basil leaves
• A pinch of red pepper flakes
• 340 g Italian sausage, cut into 0.5 cm thick circles.
• 2 tbsp. l. grated parmesan
• 450g frozen pizza dough, thawed and brought to room temperature
• 2 cups of a mixture of grated Italian cheeses, such as provolone and mozzarella

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with parchment paper.
2. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and 1/2 teaspoon oregano, sprinkle with 1 teaspoon salt, and cook, stirring occasionally, until the onion is softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato puree, 1/4 cup water, 5 torn basil leaves, and the red pepper flakes.
3. Bring to a boil and simmer until the sauce thickens slightly, about 4 minutes. Season with salt and pepper to taste.
4. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the sausage slices and brown on both sides, about 4 minutes. Transfer to a paper towel-lined plate. In a small bowl, combine the Parmesan with the remaining 1/2 teaspoon of oregano.
5. Divide the pizza dough into 8 pieces. Roll each into a 10 cm square, or stretch it by hand. Spoon 1 tablespoon of sauce onto each square of dough and spread it out. Top with 1/4 cup of grated cheese, an eighth of the sausage, and 1 basil leaf.
6. Wrap the dough around the filling and pinch the edges and ends to seal. Place the bun, seam side down, on the prepared baking sheet. Repeat with the remaining dough and filling ingredients.
7. Brush the buns with olive oil and sprinkle with the Parmesan and oregano mixture. Make 2 diagonal slits on the top of each bun. Bake until golden brown, 20-25 minutes. Serve warm with the remaining dipping sauce.