Preheat oven to 400°F.

Using an 8” or 9” cast iron skillet, add olive oil and place over medium heat.

Using a small bowl, combine the salt, pepper, garlic powder and onion powder. Sprinkle this mixture evenly on both sides of the chicken breasts.

Once skillet is hot, add the chicken and onions; cook the chicken for 5-8 minutes per side, or until fully cooked. Transfer chicken and onions to a cutting board and let rest for 5 minutes.

Working on a lightly-floured surface, roll pizza dough into a 12”x16” rectangle. Brush pesto evenly on top of dough.

Chop the cooked chicken and onions and sprinkle evenly on top of the pesto. Sprinkle roasted red peppers and shredded cheese on top of the chicken.

Starting with a long side, roll dough up tightly and pinch seams to seal. Using a sharp knife (a serrated knife works great here!), slice dough into 10-12 equal pieces.

Place a small oven-safe crock upside down in the center of the cast iron skillet. Place pizza rolls on their sides around the crock.

Bake for 25-28 minutes, or until dough is golden brown.

Using an oven mitt, invert the crock and fill it with pizza sauce.

Before serving, garnish top of pizza rolls with fresh basil.