Heat oven to 400°F. Brush 15x10-inch pan with sides with1 tablespoon of the olive oil. Unroll dough in pan; press to edges of pan. Brush dough with remaining 1 tablespoon olive oil. Bake 10 minutes or until golden brown.
Meanwhile, in medium bowl, beat cream cheese and salsa verde with electric mixer on medium speed until creamy. Stir in chicken. Spread chicken mixture over partially baked crust. Sprinkle with cheese.
Bake 9 to 11 minutes longer or until cheese is melted. Remove from oven; top with pico de gallo.