Place the flour, dried yeast, salt and 2 tablespoons of olive oil into a food processor and pulse for 3 seconds. Pour in most of the water and turn on again, mixing till you have soft dough. Add the remaining water if needed to bind the dough. Turn the dough out onto a floured work surface, and knead the dough till soft for at least 5 minutes. Form into a ball. Grease a large bowl with some of the remaining olive oil and place in the dough. Brush the top with some more oil, cover with cling film, and leave to rise for 45 minutes, or double in size. When the dough is ready, turn it out onto a floured surface and knock out the air, flattening the dough. Cut the dough into 2 equal pieces. Roll each piece out into a large circle using a rolling pin and a little flour. Spread the passata equally between the 2 dough rounds and place the sliced red onion on top. Sprinkle over the dried oregano, followed by the sliced sausages, olives and mozzarella. Wrap both sides of the pizzas into the middle, forming a long torpedo shape and seal the edges well. Place the calzone pizzas onto greased baking sheets and leave to rise again for 20 minutes. When ready, bake in the oven for about 25 minutes at 200`c, or until the tops are golden brown and cooked through. Place the calzone pizzas onto serving plates and decorate the tops with fresh ruccola and Parmesan shavings.