1Roll or hand stretch 1/2 of package of bread dough to fit a 9 inch pie plate. You may use the second half of the dough to make a second crust and freeze it for later use.
In skillet, heat oil until sizzling; add chicken. Cook over medium-high heat, turning once until chicken is browned, about 6 to 8 minutes.
Add peppers and onions; continue cooking until slightly tender, 3 to 4 minutes. Stir in pesto.
2Distribute mixture over bread dough; top with cheese. Bake at 400 degrees for 25 to 30 minutes or until crust is golden brown.
Let stand 5 minutes before serving.