Dissolve the yeast in a little water and let it rest for 10 minutes.
Pour the flour into a large bowl, make a well, and add the oil, salt, sugar, and dissolved yeast.
Knead for a few minutes by hand (about 5 minutes). Add oregano and knead again for 2 to 3 more minutes.
Divide the dough into 2 portions, shape them into balls, cover with a damp tea towel, and let them rest for 1 hour.
Preheat the oven to 210°C.
Roll out the pizza dough into a 20 cm diameter disc and place it on a lightly oiled baking tray.
Spread the pesto over the dough and sprinkle with mozzarella diced.
Arrange the goat cheese slices, season with salt and pepper, then bake for about 15 to 20 minutes.
Remove from the oven and place the pancetta slices on top.
Sprinkle with basil and radish slices.
Cut in half and buon appetito!