Grilled Sausage and Ricotta Pizza Sandwich

For the Bread: Adjust oven racks to upper middle and lower middle positions and preheat oven to 450°F.

Sprinkle 2 tablespoons semolina over 1 baking sheet.

Sprinkle remaining 2 tablespoons on second baking sheet.

Using fingertips, gently press 1 pizza dough into prepared baking sheet, creating a 10- by 14-inch rectangle; repeat with second dough and baking sheet.

Brush each dough with 2 tablespoons butter.

In small bowl, combine, Parmesan, oregano, and garlic powder.

Sprinkle entire mixture over buttered dough and gently press in with fingertips.

Bake for 15 to 20 minutes until puffed and golden, alternating baking sheets’ positions halfway through baking.

Transfer to cooling racks and cool to room temperature.

For the Sauce: Meanwhile, heat oil over medium-high heat in large heavy-bottomed saucepan until shimmering.

Add onion and cook, stirring, until softened and translucent, about 5 minutes.

Add tomato paste, garlic, and red pepper flakes and cook, stirring, until fragrant and paste begins to darken, 1 to 2 minutes.

Drain and discard liquid from 1 can of tomatoes and stir in along with second can of tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, mashing tomatoes with stirring spoon, until sauce thickens, about 15 minutes. Reserve 1/4 cup basil and stir in the rest.

For the Sausages: Split sausages in half lengthwise and brush all sides with 1 tablespoon oil.

Heat grill or grill pan and brush with remaining 1 tablespoon oil. Cook until charred and no longer pink, 5 to 7 minutes.

Cut each dough into 4 pieces. Arrange 1 sausage on top of plain pizza bread. Top with sauce, crumbled cheese, and reserved basil. Top with Parmesan-herb pizza bread.

Serve.