Tomato-Mozzarella Pizza

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1 (11-ounce) can refrigerated French bread dough

2 tablespoons yellow cornmeal

Cooking spray

1 1/2 pounds plum tomatoes, thinly sliced

1 garlic clove, minced

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

1/4 teaspoon black pepper

2 ounces pancetta

1/4 cup thinly sliced fresh basil

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