In a food processor or stand mixer with paddle attachment, mix pizza mix, warm water, yeast, 2 tablespoons olive oil, and Italian seasoning for 15-30 seconds.
Oil a 7 ½" x 9 ½" baking dish (or 8" x 8"). With oiled hands spread dough in baking dish. Cover with plastic wrap. Let rise 1-2 hours.
With oiled fingers make dimples in dough (deep holes)*. Brush 2 tablespoons olive oil on top. Sprinkle chopped sun-dried tomatoes and Kalamata olives on top and push into the indentations.
Bake at 425°F for 25-30 minutes or until golden brown.
Notes
*If you prefer smaller dimples and a fluffier bread, you can let the dough rise for 1 ½ hours, poke the holes, then let it rise another 30 minutes.Use a spatula to lift the bread out. Since you oiled the baking sheet, it should come out easily.This bread will keep for a few days. I had mine for as long as six days and it still tasted good. Just warm it up and you're good to go.