Preheat oven to 450 degrees F. Grease two 12-inch pizza pans; set aside. In a large skillet cook ground pork, pancetta, and onion over medium heat until pork is no longer pink, stirring to break up pork as it cooks. Drain off any fat. Add garlic and fennel seeds. Cook and stir for 1 minute more. Remove from heat; stir in sweet peppers and oregano. Set aside.
Gently remove Thin and Crispy Whole Wheat Pizza Crust dough from bowl; divide in half. On a lightly floured surface, roll each dough half into a 12-inch circle (dough will be very thin). Transfer dough to prepared pans, patting to edges and building up edges slightly. Bake on two separate oven racks about 8 minutes or just until starting to brown.
In a small bowl combine pesto and vinegar. Brush evenly over crusts in pans, leaving edges plain. Spread pork mixture evenly over pesto mixture.
Bake for 8 minutes. Sprinkle with mozzarella cheese and goat cheese. Bake for 2 to 3 minutes more or until cheese is melted and crust is golden brown. Cut each pizza into six slices. Place two slices on each of six serving plates.
Thin and Crispy Whole Wheat Pizza Crust
In a medium bowl whisk together 1/4 cup of the all-purpose flour, the 1/4 cup warm water, and the yeast until smooth. Cover; let stand at room temperature for 2 to 6 hours.
Gradually stir in 1/2 cup warm water, the salt, and the whole wheat flour. Stir in enough of the remaining all-purpose flour to make a dough that pulls away from the sides of the bowl but is still sticky. On a lightly floured surface, knead in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes).
Shape dough into a ball; place dough in a lightly greased bowl. Cover; let rise in a warm place for 30 minutes.