Heat oven to 400 degrees and take dough out of refrigerator. In a large bowl, mix together ricotta, mozzarella, basil, and oregano.
Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. Add tomatoes, garlic, basil, parsley, and black pepper.