2 tablespoons cornmeal
1 (10-ounce) container refrigerated pizza dough
1 cup pizza sauce
1/4 cup refrigerated pesto
4 ounces Feta Cheese, crumbled
1 medium (1 cup) red bell pepper, chopped
2 tablespoons sliced ripe olives
1/2 cup fresh basil leaves, finely chopped
1. Heat oven to 425 F. Spray 15x10x1-inch jelly-roll pan with no stick cooking spray; sprinkle with cornmeal. Unroll dough. Gently press onto bottom and up sides of prepared pan.
2. Combine pizza sauce and pesto in medium bowl. Spread onto pizza dough; top with cheese. Sprinkle with red pepper and olives.
3. Bake for 15 to 20 minutes or until cheese is melted and crust is golden brown. Sprinkle with basil. To serve, cut into squares.