Place fresh basil, garlic, pine nuts, black pepper, kosher salt, extra-virgin olive oil, and cheese in a food processor or blender. Process to make a pesto. Add additional olive oil to thin if needed. Set aside.
Combine marjoram, dried basil, oregano, thyme, and garlic powder to make dry seasoning blend. Sprinkle chicken tenders with pepper. Coat with dry seasoning blend on both sides. Grill for 4 to 5 minutes on each side on a 325°F grill (medium setting).
Spread pesto sauce on pizza crust. Slice chicken tenders and place on top of pesto, spreading evenly across the crust. Sprinkle entire pizza with reduced-fat cheese.
Grill pizza on a stone or grill pan for 10 minutes at 300°F. Garnish with fresh basil if desired. Slice and serve.