Pizza sides with filling

Ingredients:

Pizza

• 450g store-bought frozen bread dough, thawed and let rise according to package instructions
• Premium flour for working with dough
• 2 tsp olive oil + extra for drizzling
• A large pinch of coarse salt
• Arrabbiata sauce, cooled
• 2 tbsp. l. grated parmesan
• 1/4 tbsp. grated mozzarella
• 14 slices pepperoni, chopped
• 10 pieces of pigtail cheese, cut each in half
• 1 egg, beaten with 1 teaspoon of water
• 4 plum tomatoes, sliced ​​into rounds
• Fresh basil leaves, for serving

Arrabbiata sauce

• 2 tbsp. l. olive oil
• 1 tbsp red pepper flakes
• 1 small onion, chopped (about 1/2 cup)
• 4 cloves garlic, crushed
• 0.5 cups white wine
• 2 cans of 425g canned crushed tomatoes
• 1 tbsp Italian seasoning
• A pinch of sugar

Preparation:

1. Preheat oven to 245°C.
2. On a floured work surface, roll and stretch the dough into a 77cm long rope. Press the rolling pin into the dough to create an indentation and roll it out into a 7cm wide rectangle.
3. Brush the dough with olive oil, leaving a 1 cm border along the long sides, and sprinkle with salt. Spread a thin layer of arrabbiata sauce over the dough, then sprinkle with Parmesan, mozzarella, and pepperoni. Arrange the braided pieces on top in a double row. Fold the long sides of the dough up and toward the center (over the cheese) and press the edges together to seal the filling. Pinch the ends together to form a circle.
4. Spray a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, inverting it before placing it seam-side down. Brush the surface of the dough with beaten egg. Bake until deep golden brown and the cheese is melted and bubbling, about 15 minutes. Transfer to a board and let rest for 10 minutes before slicing.
5. Arrange tomato slices and basil leaves in concentric circles down the center of the pizza ring and serve with the remaining arrabbiata sauce for dipping.
6. Arrabbiata sauce:
   Yield: 2 tbsp.
   
   Heat a skillet over medium heat and add olive oil. Add red pepper flakes and onion, stir, and cook until the onion is soft, 2-3 minutes. Add the garlic and cook for 30 seconds.
7. Add the wine, stirring and scraping the bottom of the pan. Cook until the liquid has reduced by half. Add the pureed tomatoes and Italian seasoning and stir. Add a pinch of sugar and a little salt. Bring to a boil, reduce the heat to low, and simmer the sauce for 30 minutes.