(Preheat oven to 350 degrees) Butterfly and tenderize both chicken breasts (tenderize with flat side of mallot, or a rolling pin with wax paper over them, wax side up).
Place in frying pan with 2 T. Extra Virgin Olive Oil on medium high heat. Cook chicken until no longer pink through center. (This should be approx. 10 min.) While chicken breast are in the pan, put crust (on pizza pan) in oven for 5 minutes, just to slightly crisp. After chicken breast is done, and crust is crisped; cut chicken breast lengthwise (do not cut into "chunks") the chicken should be 2”-3" long.
Take the 1 T. worth of oregano leaves, and chop very finely (almost minced). In a bowl, mix 2 parts ranch dressing with 1 part ricotta (example: 2c. ranch, to 1c. ricotta) and season with 2 t. peppper. Dollop the sauce onto the crust, spreading evenly but leaving an edge to the crust. Top with 1 1/2 c. Mozzarella. Place chicken breast evenly over this, and also the pineapple chunks. Top with the last 1 1/2 c. of Mozzarella.
Take the sweet basil leaves and envision how you will be cutting the pizza. Place ONE leaf per slice. (Sweet basil is very pungent and you do not want to "over do it".)
Top with the finely chopped oregano leaves. Bake in oven at 350 for 20-25 minutes. Serves 6.