Roasted chicken, onion, and rosemary pizza

This came from a pampered chef recipe - the original recipe was for the roasted chicken and this was a "use the leftovers" side recipe. I've taken to just skipping the original roast the whole chicken thing and using a store bought roasted chicken for the pizza.

2 C. roasted chicken, shredded or in chucks
1 C. red onion, sliced or diced (I find I like less onion than this calls for)
1/4 C. fresh parsly, chopped
2 T. olive oil
2 garlic cloves, pressed
1 T. fresh rosemary
1/2 t. salt
1/4 t. pepper
2 C. mozzarella cheese, divided

Combine 1 1/2 C. of the cheese and the rest of the ingredients. Mix well. Top a pizza crust, sprinkle with remaining cheese and bake at 425 degrees for 18-22 minutes.

For the pizza crust, I used the freezer recipe from Shelly:

3 1/2 C. flour (I subbed half whole wheat)
2 pkgs (2 1/4 t.) active dry yeast
1 t. salt
1/2 t. sugar
1 1/2 C. lukewarm water
1/2 t. olive oil

Mix flour, yeast, salt, and sugar. Gradually add water while kneading with dough hook or by hand. Knead until firm and smooth (about 10 minutes). Remove dough from bowl. Coat inside of bowl with oil and replace dough, turning to coat. Let rise until doubled (about 90-120 minutes).

Preheat oven to 500 degrees. If using pizza stone, preheat with oven.

Using your hands and/or rolling pin, work 1/2 of dough into desired shape. Top. Bake 10-12 minutes.

Freezer Prep: Follow recipe through rising step. After it has risen, punch down and then freeze. Let dough defrost and rise on kitchen counter for 8-12 hours. Assemble, top, and bake as above.