Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Drain the tomatoes; discard the liquid. Peel and thinly slice the onion. Cut off and discard the stem, ribs, and seeds of the bell pepper; medium dice. Tear the cheese into bite-sized pieces.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom) and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Leaving any drippings in the pan, transfer to a plate. Carefully drain off and discard the drippings from the pan. Return the cooked pork to the pan. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally and gently smashing the tomatoes with the back of a spoon, 2 to 4 minutes, or until slightly thickened and saucy. Transfer to a plate. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the bell pepper and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat; season with salt and pepper to taste.

While the onion and bell pepper cook, lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked pork and cooked onion and bell pepper. Evenly top with the cheese.

Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Divide 2/3 of the baked pizza between 2 dishes (you will have extra). Enjoy!