Preheat your oven to 220°C (425°F). If using a pizza stone, place it in the oven while it preheats.

On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness, approximately 30cm (12 inches) in diameter.

Carefully transfer the pizza dough to a pizza peel dusted with cornmeal or flour, or directly onto a baking sheet lined with parchment paper.

Spread the basil pesto evenly over the pizza dough, leaving a small border for the crust. This will form the flavorful base of your pizza.

Distribute the cooked chicken evenly over the pesto layer. Ensure there's a good balance of chicken across the entire pizza.

Scatter the halved cherry tomatoes over the chicken. Their sweetness will complement the savory pesto and chicken.

Arrange the torn pieces of fresh mozzarella cheese over the toppings. The mozzarella will melt and become wonderfully gooey.

Sprinkle the grated Parmesan cheese over the top for an extra layer of savory flavor.

Drizzle 1 tablespoon (15ml) of olive oil lightly over the pizza. This adds a nice richness and helps with browning.

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Once baked, remove the pizza from the oven. Garnish with fresh basil leaves, if desired, for a pop of color and fresh aroma.

Let the pizza cool for a few minutes before slicing and serving.