Grilled Bell Pepper Focaccia

1 each: medium green, red and yellow bell pepper; sliced into 1/2-inch
strips
1 medium onion, sliced into 1/4-inch-thick slices
Salt and ground black pepper
1/2 cup pitted ripe olives, drained and chopped
1 teaspoon Pantry Italian Seasoning Mix
1 garlic clove, pressed
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water (120�F-130�F)
1 cup (4 ounces) shredded mozzarella cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preheat oven to 400�F. Slice bell peppers into 1/2-inch strips.

Slice onion into 1/4-inch-thick slices; cut slices in half.

Spray vegetables with vegetable oil. Season with salt and black pepper.

Heat a grill pan over medium-high heat 5 minutes. Cook bell pepper strips and onion slices (in two batches) 2 minutes on each side or until grill marks appear, turning once. Remove bell peppers and onion to large a bowl. Chop olives. Add olives, seasoning mix and garlic to bowl; mix well.

In a bowl, combine pizza crust mix, yeast packet and water. Mix dough according to package directions for pizza crust, omitting oil. Sprinkle pizza stone with flour. Roll out dough to edge of baking stone.

Grate half of the mozzarella cheese over dough; top with grilled vegetable mixture. Grate remaining mozzarella and Parmesan cheeses over vegetables. Bake 22-25 minutes or until cheese is melted and crust is golden brown. Remove from oven to cooling rack. Cut into squares using a pizza cutter and serve.

Yield: 24 squares