Crank your oven up to 425 degrees. Then stretch and press a ball of whole wheat pizza dough into a 9 x 13 pan. I think the stoneware really makes the crust just right. I get my pre-made dough from Fresh and Easy or Trader Joe's. Bake the crust (naked) for about 4 minutes. Take it out of the oven and spread 2TB of pesto on top. A little goes a long way! On top of the pesto goes some grilled chicken breast sliced thinly. I used five leftover chicken tenderloins from last night's chicken and rice. Sprinkle with 2 cups of freshly grated mozzarella cheese. For some reason I do not prefer pre-grated cheese. I think it has something to do with that white powder they coat it with to keep it from sticking together.  So I'm kind of a cheese snob.  Anyway... Lastly, sprinkle your pizza with 1/4 cup of sun-dried tomatoes. I chopped mine up into little pieces so every bite of pizza would have some in it. Bake your pizza for an additional 15-18 minutes. Enjoy savory cheesy bubbly goodness.