Pizza With Marinated Tomatoes And Capicola

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One 28-ounce can Italian peeled tomatoes—drained, tomatoes quartered lengthwise, seeded and patted dry

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 teaspoon minced garlic

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon crushed red pepper

1 pound pizza dough, at room temperature

5 ounces mild goat cheese

2 ounces thinly sliced capicola

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