On a lightly floured surface, roll bread dough into a 16x12-inch rectangle. Transfer dough to a greased 15 x 10 x 1-inch baking pan. Prick generously with a fork. Let dough stand for 5 minutes. Bake in a 425 degree F oven about 10 minutes or until light brown; cool crust.
Meanwhile, in a large skillet cook onions, garlic, basil, oregano, and fennel seed, uncovered, in hot oil over medium heat about 20 minutes or until onions are tender but not brown, stirring frequently. Spread tomato mixture over cooled crust. Sprinkle with mozzarella cheese. Arrange sweet pepper strips atop cheese. Sprinkle with olives.
Bake for 12 to 15 minutes more or until cheese melts and pizza is heated through. Makes 20 appetizer servings.