Sicilian mushroom flatbread

--------------------------PILLSBURY 36TH BAKE-OFF--------------------------
      2 ts olive oil or oil
    1/3 c  Onion; finely chopped
      2 tb Finely chopped oil-packed
           Sun-dried tomatoes
      1 tb Fresh oregano; minced
           >>
      1 ts Dried oregano leaves
      2 ts To 3 tsp fresh rosemary
           Minced
           >>
      1 ts Dried rosemary leaves
      1 ts garlic; minced
  4 1/2 oz Jar Green Giant Sliced
           Mushrooms; drained
     10 oz Can Pillsbury Refrigerated
           All Ready Pizza Crust
    1/4 c  Grated Parmesan cheese
 
  Heat oven to 425 degrees.  Grease 15x10x1-inch baking
  pan or large cookie sheet.  Heat oil in small skillet
  over medium heat. Add onion, tomatoes, oregano,
  rosemary and garlic; cook and stir 4 minutes or until
  onion is tender. Stir in mushrooms.  Remove from heat.
  Unroll dough and place in greased pan; starting at
  center, press out with hands to 12x9-inch rectangle.
  Spread onion mixture evenly over dough. Sprinkle with
  cheese. Bake at 425 degrees for 12 to 14 minutes or
  until edges of crust are golden brown.  Cut into 8 or
  16 rectangles. 8 servings; 16 appetizers. Nutrition
  Information per Serving: 1/8th of Recipe Calories 120,
  Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat
  3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium
  70 mg Dietary Exchanges: 1 starch, 1 vegetable, 1/2
  fat Source: 36th Bake-Off Contest Cookbook, Pillsbury
  MM Format Norma Wrenn NPXR56B