1 (13.8-ounce) can refrigerated pizza crust dough, Pillsbury®
1 (6.7-ounce) jar pesto
1 (8-ounce) bag shredded mozzarella cheese
1 cup chopped cooked chicken
1⁄2 cup pineapple tidbits
1⁄2 cup coarsely chopped roasted red peppers
1⁄2 cup fresh basil leaves
1⁄2 teaspoon crushed red pepper (optional)
Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
On a work surface, place a large sheet of heavy-duty aluminum foil. Unroll dough, and place in center of foil. Using hands, press dough out from center to form a rectangle. Invert dough onto grill rack; peel off and discard foil. Grill, covered with grill lid, for 2 to 3 minutes. Using grill tongs and a large spatula, carefully remove crust from grill to a baking sheet, grilled side up.
Spread pesto evenly over crust. Top evenly with cheese, chicken, pineapple, and peppers. Return pizza to grill. Grill, covered with grill lid, for 3 to 4 minutes, or until crust is done and cheese melts. Remove from grill; sprinkle with basil leaves and, if desired, crushed red pepper.