Giuseppe Dell’Anno’s pizza rolls with sweet peppers

450g strong bread flour

3tsp dry yeast

2tsp caster or granulated sugar

250g lukewarm water

3tbsp extra virgin olive oil

2tsp salt

For the filling:

350g red sweet peppers (about 3 medium peppers)

100g red onion (about 1 small onion)

2tbsp extra virgin olive oil, plus extra for greasing

⅛tsp salt

2tbsp concentrated tomato puré

100g green olives, pitted and sliced

Ground black pepper, for seasoning

50g grated Parmesan

A few fresh basil leaves, roughly chopped