Heat oven to 375 degrees F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides to form crust.
Bake at 375 degrees F. for 14 to 19 minutes or until golden brown. Cool 25 minutes or until completely cooled.
In small bowl, combine pesto and sour cream; blend well. Spread over cooled crust. Top with tomato slices, olives and bell pepper.
Serve immediately or refrigerate until serving time. To serve, cut into small squares.
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