In small bowl, combine 2 cups flour and 1 teaspoon salt.

In large bowl, combine yeast, sugar and 1/3 cup warm water; let sit until yeast begins to bubble, about 5-8 minutes. Add oil and flour mixture. Mix with electric mixer on low speed using dough hook while slowly adding remaining water; mix until dough forms ball, adding 1/4 -1/3 cup additional flour as needed.

Rub inside of large bowl with oil. Form dough into ball, place in bowl and cover with plastic wrap. Let rise at room temperature about 1 hour, or until dough has doubled in size.

Preheat oven to 425°F. Dust pizza pan with cornmeal.

Press down on dough to deflate. Dust work surface generously with flour. Roll dough into 12 in. circle. Transfer dough to prepared pan. Crimp edges to make crust and poke dough with fork.

Bake 13-15 minutes or until crust is lightly browned. Remove pan to cooling grid; cool slightly. Spoon pesto over crust. Top with chicken and cheeses; sprinkle with onion powder, pepper and 1/8 teaspoon salt.

Bake an additional 10-12 minutes or until cheese is melted and bubbly. Serve warm.