1. Prepare chicken. Preheat oven to 350 degrees F. Place tenders on a rimmed cookie sheet lined with foil for easy cleanup. Brush both sides with olive oil and sprinkle with salt (1/4 teaspoon or to taste). Roast for 12 minutes, or slightly longer for very large pieces, until a meat thermometer registers 160 degrees F. (It's fine at this point if chicken is slightly undercooked; it will be just perfect baked with the pizza.) When cool enough to handle, shred or dice chicken.(Chicken can be prepared a day ahead.)
2. Preheat oven to 500 degrees F and place pizza stone, if using, in oven; let heat for 30 minutes. Sprinkle pizza peel with cornmeal. Alternately, grease a cookie sheet or baking pan with olive oil.
3. Stretch pizza dough into a 12 inch round. Place a prepared peel or baking pan. Spread pesto over surface of dough, leaving a 1/2 inch border. Top with chicken and chopped tomatoes. Sprinkle tomatoes with a little salt and bring out flavor. Top with cheese.
4. Slide pizza onto stone or place pan in oven and bake 10 to 12 minutes, until edges of crust are golden and cheese has melted. When pizza comes out of oven, top with basil, if using. Slice and serve immediately.
Source: Hannaford fresh Magazine, May - June 2007