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 piece of parchment paper for easy handling.
Brush the olive oil evenly over the surface of the dough.
Spread the basil pesto sauce evenly over the dough, leaving about a 1/2-inch border around the edges.
Evenly distribute the minced garlic over the pesto sauce.
Scatter the cooked chicken pieces evenly across the pizza.
Sprinkle the shredded mozzarella cheese evenly over the chicken and pesto.
Sprinkle the grated Parmesan cheese over the mozzarella.
Sprinkle the red pepper flakes evenly over the pizza for a mild kick.
Carefully transfer the pizza on the parchment paper onto the preheated pizza stone or a baking sheet.
Bake 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 2 minutes.
Garnish with fresh basil leaves before slicing and serving.