Preheat oven to 350°F. Place dough, seam side down, on Large Round Stone with Handles. Join ends of dough together to form 1 large ring.
Using Bread Knife, make 8 diagonal cuts, 1/2-inch deep, on top of dough. Using Chef's Silicone Basting Brush, lightly brush dough with 2 teaspoons of the olive oil. Sprinkle with cheese. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.
Prepare grill for cooking at medium temperature. Brush chicken with 1 teaspoon of the remaining olive oil; season lightly with salt and black pepper. Slice bell peppers into 1/2-inch-thick strips; toss with remaining 1 tablespoon olive oil in Classic Batter Bowl. Place chicken and bell peppers on grid of grill. Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center and bell pepper strips are tender, turning occasionally using BBQ Tongs; remove from grill; cool slightly.
Cut chicken into thin slices. Combine salad dressing, pesto and seasoning mix.
To assemble sandwich, cut bread in half horizontally with Bread Knife. Using Small Spreader, spread half of the pesto mixture over cut side of bread bottom; cover with spinach leaves. Arrange sliced chicken evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over cut side of bread top; place over bottom half. Cut into 8 wedges with Bread Knife.