Sun-Dried Tomato and Pesto Pizza

Preheat oven to 450°F. Mist a pizza pan or baking sheet with cooking spray and sprinkle lightly with flour.

Place dough on a lightly floured work surface. With a floured rolling pin, roll dough about 1/4-inch thick into a shape that fits your pan. Gently transfer dough to pan.

Evenly spread pesto over dough, leaving a 1/2-inch border. Sprinkle with mozzarella, Parmesan, sun-dried tomatoes and olives, if desired.

Bake pizza until crust is lightly browned and cheese has melted, 13 to 15 minutes, rotating pan halfway through. Let stand 5 minutes before serving.