Roast the pine nuts in a pan without fat until golden brown, take them out. Peel onion and garlic and dice finely. Heat the oil in the pan. Fry the minced meat for about 10 minutes until crumbly. After about 5 minutes add garlic and onion, fry briefly.
Stir in the tomatoes. Bring everything to the boil, simmer for about 5 minutes. Season to taste with salt and pepper. Wash basil and shake dry. Cut the leaves into small pieces and stir into the chopped tomatoes, except for a little bit for sprinkling.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Roll out the dough on a floured work surface. Remove paper. Cut mozzarella into slices.
Spread the chopped tomatoes, cheese and pine nuts on the dough. Roll up from the long side. Place the roll on the tray. Cut several times on one side until the middle, but do not cut through completely.
Form a ring with the cut sides facing outwards and press the ends together firmly.
Bake in a hot oven for 20-25 minutes. Remove the Tortano. Sprinkle with remaining basil.