Heat oven to 450°F.

In ungreased 15 x 10 x 1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil.

Sprinkle with ¼ teaspoon of the salt; toss to mix.

Spread evenly in pan.

Bake 12 to 16 minutes, stirring once, until vegetables are tender.

Meanwhile, in medium bowl, stir 1 cup of the flour, the sugar, yeast, remaining ½ teaspoon salt, the warm water and 1 tablespoon of the remaining oil.

Beat with electric mixer on low speed 30 seconds.

Beat on high speed 1 minute.

Stir in remaining 1 cup flour and the basil to form a soft dough.

On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.

Cover; let rest 10 minutes.

Spray large cookie sheet with cooking spray.

On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork.

Bake 12 to 14 minutes or until light golden brown.

Brush crust with remaining 1 tablespoon oil.

Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese.

Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.