Preheat the oven to 425°F (220°C). Slice the tomatoes with the Quick Slice and place on a paper towel-lined plate. Season with salt and let stand until the salt is dissolved.Brush the Stone Bar Pan with 1 tsp (5 mL) of the oil. Unroll the crust onto the pan, gently stretching and pressing to cover the bottom. Bake until golden brown, about for 11–13 minutes.Meanwhile, to make the pesto, finely chop the basil, walnuts, and pressed garlic with the Manual Food Processor. Add ¼ cup (mL) of the Parmesan cheese and the remaining oil; pulse to combine.Mix the pesto, half of the mozzarella cheese, and the chicken in a medium mixing bowl.After removing the pan from the oven, set the oven to broil. Top the crust with the chicken mixture, tomatoes, and the remaining cheeses. Broil until the cheese is melted and slightly browned, about 1–2 minutes.