Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
Place pizza dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
Heat a large skillet over medium heat. Add pancetta; cook 4 minutes, stirring frequently. Remove pancetta from pan; discard drippings.
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.
Roll dough into a 14-inch circle on a floured surface. Carefully remove pizza stone from oven. Sprinkle stone with cornmeal; arrange dough on stone. Spread tomato mixture over dough, leaving a 1/2-inch border; sprinkle with cheese and pancetta. Bake at 500° for 10 minutes or until crust is browned. Garnish with oregano leaves, if desired. Cut pizza into 8 wedges.
I thought this was delicious. I used pre-made Whole Foods pizza crust and found it only needed 8 minutes. The sauce was terrific and the pancetta added just the right amount of meatiness. Served with the asparagus and it was a terrific meal.
This was so quick and easy and made for a full meal along with a salad. I love the homemade sauce. Considering that a can of tomatoes is cheaper than a jar of sauce, I think this will be my new pizza sauce. I didn't do the dough prep and just followed the package instructions and it still turned out fine.