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Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a ½-inch border.
Top with mozzarella, dollops of ricotta, chicken and tomatoes.
Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
Serve immediately.