Blend first 4 ingredients in processor to coarse puree.
Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.)
Preheat oven to 500F. Grease 12 inch pizza pan with olive oil.
Arrange dough in pan and spread all of pesto over dough.
Sprinkle with sun−dried tomatoes, then cheeses.
Bake pizza until crust browns and cheese melts.