Preheat the oven to 475. Spray two 12-inch pizza pans with non-stick cooking spray or line two baking sheets with . Form the dough and stretch to fit the prepared pans. You can make two medium pizzas or 4 small personal size pizzas.
Divide the pesto evenly over the rounds, spreading to the edges. Layer on the toppings: chicken, vegetables, and cheese.
Bake for 8 to 10 minutes or until the dough is crisp and the cheese is melted. Remove from the oven and slice. Top the pizzas with fresh avocado.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 slice.