In a bowl, combine the tomatoes, beans, corn, ketchup, chili powder, salt and pepper. Mix well and set aside.
In a skillet, sauté the pancetta until golden brown and crisp. Set aside on paper towels.
Preheat the oven to 200°C (400°F). Arrange the pitas on a baking sheet. Place a generous spoonful of the vegetable mixture on each one, then top with chopped red onion and some crumbled pancetta. Add a small dollop of salsa verde and finish with the grated cheeses.
Bake for 7 minutes to heat and melt the cheese. Serve with more salsa verde.
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