Begin by preheating a large nonstick skillet over medium-high heat and adding 1 tablespoon of olive oil. Place the ground pork in the pan and cook, breaking it into small pieces with a spatula or wooden spoon. Continue cooking until the pork is thoroughly browned. Season with a sprinkle of salt and freshly ground black pepper. Remove the cooked pork and place it on a paper-towel-lined plate to drain any excess grease. Wipe the skillet clean for the next step.

Using the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced leeks along with a light seasoning of salt and pepper. Sauté the leeks, stirring frequently, until they become tender and aromatic, which should take about 8 minutes. Set the softened leeks aside.

Prepare your oven by placing a pizza stone inside and preheating it to 475°F. In the meantime, season the drained diced tomatoes with a dash of black pepper and a pinch of red pepper flakes. Strip the rosemary leaves from their stems and chop them coarsely, discarding the stems.

On a clean work surface, lay out a sheet of parchment paper sized to fit your pizza stone. Dust the surface lightly with flour. Roll or stretch the pizza dough into a circle measuring 12 to 14 inches in diameter. Spread the seasoned tomatoes evenly over the dough, leaving a half-inch border around the edges. Sprinkle half of the shredded mozzarella cheese over the tomato layer, followed by a scattering of the chopped rosemary leaves.

Carefully transfer the prepared pizza onto the preheated pizza stone. Bake for 8 to 10 minutes, until the cheese bubbles and the crust begins to look dry. Remove the pizza partially from the oven, then evenly distribute the cooked ground pork and sautéed leeks over the top. Add the remaining mozzarella cheese. Return the pizza to the oven and bake for an additional 2 to 4 minutes, or until the top layer of cheese is melted and the crust achieves a golden-brown hue.