Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
Preheat oven to 500˚F.
Meanwhile, prepare the chicken breasts. Ready 3 shallow bowls for breading. In the first bowl, combine breadcrumbs and Parmesan cheese. In the second bowl, pour flour. Reserve the final bowl for two beaten eggs.
First, dust chicken with 1 teaspoon of salt and ½ teaspoon of pepper. Bread chicken breasts by dredging in flour, dipping in egg and then coating with breadcrumb mixture.
Heat oil in a skillet over medium-high heat. Pan-fry chicken for about 4 minutes on each side, until browned and cooked through. Set aside and let stand for 10 minutes then cut into thin strips.
Cut prepared pizza dough in half. Roll out dough into a circle on a floured surface.
Spread garlic and tomatoes evenly over the dough. Sprinkle with salt. Top with provolone and mozzarella cheeses. Finish with sliced chicken.
Bake for 12-15 minutes or until the crust becomes golden. Remove pizza from oven and top with fresh basil.