Preheat oven to 400°F (200°C). Place crust on baking sheet. Spread with pesto to within about 1/2-inch (1 cm) of edge. Top pesto with chicken strips, sun-dried tomatoes and pine nuts. Sprinkle with cheese. Bake for 10 to 15 minutes, until toppings are hot, crust is golden and cheese is melted.