Combine 1 cup flour, 1 package Fleischmann’s® RapidRise® Instant Yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let the dough rest for 10 minutes.
While the dough is resting, make the pesto sauce if you are not using pre-made pesto. Do this by combining all of the pesto ingredients in a food processor and blending until you reach your desired consistency.
Pat or roll the dough out on a lightly floured surface until it is approximately 12 inches wide.
Transfer the dough to a greased baking sheet. Form a rim by pinching the edge of the dough.
Spread the pesto along the dough, avoiding the crust edges.
Sprinkle the mozzarella cheese across the pesto. Top with the halved tomatoes and chicken.
Sprinkle a little more Parmesan across the pizza if desired.
Brush the edge of the crust with a little more oil and sprinkle with Parmesan or garlic powder, if desired.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Thinly slice the remaining fresh basil, if using, and sprinkle across the top of the pizza. Cut and serve immediately alongside extra pesto, if desired.
If you do not have a thermometer to measure the temperature of the water, the water should be very warm but not too hot. If too hot, it will kill the yeast and the dough will not rise.