Tomato-Mozzarella Pizza

Ingredients
  1 large refrigerated bread dough 
  2 tablespoons yellow cornmeal 
  Cooking spray 
  1/2 kg tomatoes, thinly sliced 
  1 garlic clove, minced 
  1 cup shredded mozzarella cheese
  1/4 teaspoon black pepper 
  50 grm pancetta 
  1/4 cup thinly sliced fresh basil 

Method
1. Preheat oven to 220°C.
2. Place dough on a baking sheet sprinkled with cornmeal; press dough into a 12-inch circle. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray. Bake at 220° C for 8 minutes. Remove from oven.
3. Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes. Sprinkle garlic evenly over surface of dough; sprinkle 1/2 cup cheese evenly over dough. Arrange tomato slices on top of cheese; sprinkle with pepper. Top with remaining 1/2 cup cheese. Bake at 220° C for 5 minutes.
4. Chop pancetta. Cook pancetta in a nonstick skillet over medium heat until crisp; drain. Sprinkle pancetta over pizza; bake an additional 1 minute or until crust is golden. Sprinkle basil over pizza; 
5. let stand 2 minutes. Cut into 6 wedges.