Pre-heat oven to 450°F. Use a pizza stone for best results.
Place olive oil and garlic cloves in a small saucepan and cook over medium low heat for 20 minutes stirring occasionally until cloves are golden brown and fork tender. Can store in fridge with oil for up to a week.
In a pan on medium heat fry coppa in 2 tablespoons of left-over confit garlic olive oil until extra crispy.
Set aside on paper towel to drain excess grease.
Slice peppers into strips. Cook peppers on high heat in two tablespoons oil until softened.
**While peppers and sausage are cooking roll out pizza dough on a floured work surface until ¼” to ½” thick. **
Spread marinara evenly over pizza shell with ladle or spoon.
Sprinkle mozzarella evenly over top until the edges. Top with, red peppers and 5 cloves of confit garlic.
Crush coppa with your hands roughly over top of pizza.
Bake for 10-12 minutes on sheet pan or pizza stone at 450°F for 10-12 minutes or until golden brown.
Sprinkle with oregano when finished.