Directions

1. Place a pizza stone in oven. Preheat to 500F
2. Place pizza dough in medium microwave-safe bowl coated with cooking spray. Cover and nuke at medium for 45 seconds. Let stand 5 minutes.
3. Heat a large skillet over medium heat. Add pancetta, cook 4 minutes, stirring frequently. Remove pancetta from pan, discard drippings.
4. Add oil to pan, swirl to coat. Add onion, pepper, and garlic. Cook 4 minutes, stirring occasionally. Place tomatoes in a mini chopper, pulse 4 times or until almost smooth. Add tomatoes, chopped oregano, and salt to pan; bring to a simmer. Cook 1 minute.
5. Roll dough into a 14” circle on a floured surface. Carefully remove pizza stone from oven. Sprinkle dough with cornmeal, arrange dough on stone. Spread tomato mixture over dough, leaving 1/2” border, sprinkle with cheese and pancetta. Bake at 500F for 10 minutes or until crust is browned. Garnish with oregano leaves, if desired.