Step 1

Make the pizza dough and let it rest 15 to 20 minutes.

Step 2

Start oven heating to 425 degrees. Prepare a medium size baking sheet or a pizza pan/stone by lightly sprinkling with cornmeal.

Step 3

Roll and press the dough to fit the pan, building up the edges if you desire a thicker crust, or just rolling flat for a thinner-style.

Step 4

Prebake the rolled-out crust for 8-10 minutes. If the crust develops a bubble (or two), just gently push down on them with a spatula to deflate after removing from the oven.

Step 5

Spread the partially baked crust with pesto, sprinkle with mozzarella, and distribute the chicken evenly over the crust.

Step 6

Add all the vegetables in even layers, starting with the dried tomatoes so they are towards the bottom.

Step 7

Top with the feta and Parmesan cheeses.

Step 8

Bake in the 425 degree oven for 8-12 minutes more or until the crust is nicely browned and the cheeses are melting and browning.

Step 9

Transfer to a large cutting board before cutting into serving pieces.