Heat oven to 375°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°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.