Pizza Arrabbiata

Ingredients

• 4 servings asparagus with lemon and pecorino
• 14.5 ounce canned tomatoes unsalted diced drained canned
• 1 tablespoon cornmeal 
• 0.5 teaspoon crushed red pepper red crushed
• 4  garlic cloves thinly sliced
• 4 servings grapefruit 
• 1 tablespoon olive oil extra-virgin
• 0.7 cup onion chopped
• 2 teaspoons oregano fresh chopped
• 2 ounces pancetta 
• 0.8 cup part-skim mozzarella cheese shredded
• 12 ounces refrigerated pizza dough fresh refrigerated
• 0.1 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• microwave
• pizza stone

Directions

1. 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).
2. Place pizza dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds.
3. Let stand 5 minutes.
4. Heat a large skillet over medium heat.
5. Add pancetta; cook 4 minutes, stirring frequently.
6. Remove pancetta from pan; discard drippings.
7. Add oil to pan; swirl to coat.
8. Add onion, pepper, and garlic; cook 4 minutes, stirring occasionally.
9. Place tomatoes in a mini chopper; pulse 4 times or until almost smooth.
10. Add tomatoes, chopped oregano, and salt to pan; bring to a simmer. Cook 1 minute.
11. Roll dough into a 14-inch circle on a floured surface. Carefully remove pizza stone from oven.
12. Sprinkle stone with cornmeal; arrange dough on stone.
13. Spread tomato mixture over dough, leaving a 1/2-inch border; sprinkle with cheese and pancetta.
14. Bake at 500 for 10 minutes or until crust is browned.
15. Garnish with oregano leaves, if desired.
16. Cut pizza into 8 wedges.