Coat the chicken breasts in a tablespoon pesto and let it marinate on the counter for 15 minutes. While the chicken marinates pre-heat your grill. Grill until the internal temperature is 165° F. Let it rest for several minutes before slicing it.

Preheat oven to 475-500° F. Drizzle olive oil onto a rimmed sheet pan. Stretch the pizza dough onto the pan keeping the dough a little thicker around the edges.

Spread the pesto evenly onto the dough then top it with thee sliced chicken and fontina or mozzarella cheese.

Add the roasted red peppers and dollops of ricotta to the top of the pizza. Add additional fontina and pesto if desired.

Bake for 10-12 minutes or until the edges are golden brown and the cheese is melted. Remove from the oven and garnish with fresh basil if desired.