Mix the instant yeast, sugar, and warm water (between 105° and 115°F) in a large bowl. Let sit for 5-10 minutes or until bubbly. Add the salt, olive oil, and 2 1/2 cups of the flour. Stir or beat until smooth. Add enough additional flour to make a soft dough.

Knead the dough on a lightly floured counter until smooth. Place in a large bowl (I wash & dry the one I already used). Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.

Preheat your oven to 500°. Spray two large baking sheets with cooking spray and sprinkle with cornmeal if desired.

Punch dough down and cut in half. Roll each piece into a circle about 9 inches across. Transfer to prepared pan and press out until you get a 12" circle. Poke holes in the crust with a fork.

Spread 1/2 cup of pesto on the crust, leaving 1/2-1 inch around the edge.

Sprinkle mozzarella, then chicken on the pesto. Arrange halved tomatoes on the pizza. If desired, sprinkle with kosher salt and pepper.

Bake at 500 degrees until the crust is golden brown and the cheese is melted. (I like to bake mine on the lowest rack so the crust gets crisp on the bottom.)