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1
Adjust oven racks to upper middle and lower middle positions and preheat oven to 450u00b0F. Sprinkle 2 tablespoons semolina over 1 baking sheet. Sprinkle remaining 2 tablespoons on second baking sheet.
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2
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.
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3
Brush each dough with 2 tablespoons butter.
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4
In small bowl, combine, Parmesan, oregano, and garlic powder. Sprinkle entire mixture over buttered dough and gently press in with fingertips.
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5
Bake for 15 to 20 minutes until puffed and golden, alternating baking sheets' positions halfway through baking.
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6
Transfer to cooling racks and cool to room temperature.
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7
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.
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8
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.
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9
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.
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10
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.
