Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle.
Transfer the rolled dough onto a parchment paper-lined baking sheet or a pizza peel if using a pizza stone.
Brush the dough evenly with olive oil, then spread the basil pesto over the surface, leaving about 1/2 inch border around the edges.
Evenly distribute the cooked chicken pieces over the pesto layer.
Sprinkle the shredded mozzarella cheese evenly on top of the chicken.
Scatter the chopped sun-dried tomatoes over the cheese.
Season the pizza with dried oregano, salt, and freshly ground black pepper.
Bake the pizza in the preheated oven for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 3 to 5 minutes before slicing and serving.