Pre heat oven to 450°F (250° C). Lightly grease with 1-2 teaspoons of olive oil a 10 inch/26cm pizza pan or baking sheet.
In a medium bowl combine, the halved tomatoes, half the spices - (basil, oregano, salt) and one tablespoon of olive oil, mix together. Set aside.
In a medium pan add 1-2 tablespoons olive oil, the pancetta or bacon, mushrooms, pepper and the remaining half spices cook on medium heat uncovered until golden.
Place the rolled out pizza dough on the prepared pan, top with in the following order, pancetta mixture or pepperoni slices, tomato mixture (spread both evenly on 1/2 the pizza dough), and the shredded mozzarella on top.
Gently fold the other half of the pizza dough to cover the mixture filled side and crimp the edges (wet finger tips to help dough stick), so that none of the filling escapes. Bake for approximately 15-20 minutes or until golden, let sit 5 minutes before cutting. Enjoy!
Notes
Pancetta could be substituted with Italian sausage, bacon, pepperoni or you can leave it out and substitute with another vegetable such as onion, fresh spinach. You could even use grilled vegetables. Or add some olives, artichokes or even baby arugula leaves.You could substitute the mozzarella cheese or use half and half with provolone, gouda, fontina or even parmesan cheese.Any leftovers should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days in the refrigerator. You can re-heat it in the oven or in the microwave. Be sure not to leave it out at room temperature for more than two hours.