Let pizza dough stand at room temperature, lightly covered, for 1 hour.

Preheat oven to 500 degrees F. Lightly coat a 15x10-inch jelly roll pan with olive oil.

Combine tomatoes, olive oil, garlic, oregano, basil and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste.

Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 15x10-inch rectangle. Transfer to prepared jelly roll pan, pressing dough to the sides of the pan.

Using a small ladle, spread TOMATO MIXTURE over the surface of the dough in an even layer, leaving a 1/2-inch border.

Top with cheeses and pepperoni (yes, ALL the pepperoni).

Place into oven and bake on the lowest oven rack, rotating once, for 16-18 minutes, or until the crust is golden brown and pepperoni are crisp.

Serve immediately.