Preheat oven to 500 degrees F.
Heat pizza stone in oven.
(If using metal pizza pan, reduce oven to 425 degrees F.)
Roll dough out on lightly floured piece of parchment paper.
Use tablespoon to spread 3/4 cup of pesto on rolled out dough, reserve remaining pesto for when pizza come out of oven.
Evenly distribute remaining ingredients, first sun-dried tomatoes, then cheese.
Remove hot stone from oven and slide parchment paper (with pizza) on the stone.
Place pizza in oven.
Reduce heat by 50 degrees after 10 minutes.
Bake another 8-10 minutes until crust is done.
Allow pizza to set for 5 minutes, then spread remaining pesto on pizza.
Serve immediately or slice and serve as a room temperature appetizer.