Pizza Arrabbiata

Serve with grapefruit, walnuts and feta salad. Or serve with asparagus with lemon and pecorino.
Place a pizza stone or a thick baking sheet in the oven. Preheat the oven to 500 ° (keep a pizza stone or baking tray in the oven while it warms up).Place the pizza dough in a medium-sized, microwave-safe bowl coated with cooking spray. Cover and reheat in the microwave at MEDIUM power (50%) for 45 seconds. Let stand for 5 minutes.Preheat a large skillet over medium-high heat. Add the pancetta; cook for 4 minutes, stirring frequently. Remove the pancetta from the pan; remove any remaining filling.Pour the oil into the pan; stir to coat. Add the onion, pepper, and garlic; cook for 4 minutes, stirring occasionally. Chop the tomatoes in a mini chopper; chop 4 times or until smooth. Add tomatoes, chopped oregano, and salt to the pan; bring to a boil. Cook for 1 minute.Roll out the dough in a 14-inch circle on a floured surface. Carefully remove the pizza pit from the oven. Sprinkle the pit with cornmeal; place the dough on the pit. Spread the tomato mixture over the dough, leaving a 1/2-inch thick rim; sprinkle with cheese and pancetta. Bake at 500 ° C for 10 minutes or until the crust is lightly browned. Garnish with oregano leaves if desired. Cut the pizza into 8 slices.