Flatbread Pizza with Roasted Cherry Tomatoes and Portobello Mushrooms

Ingredients:

• 1 lb. cherry tomatoes
• 6 oz. sliced portobello mushrooms
• 4 large scallions, cut into 1 inch pieces
• 1 Tbs. olive oil
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 cup torn basil leaves
• 1 Tbs. chopped oregano
• 1 prepared flatbread or prepared pizza crust
• 3 oz. sliced reduced fat provolone

Directions:

1. Heat oven to 400*F.  Coat a large rimmed baking pan with nonstick cooking spray.
2. Place tomatoes, mushrooms, and scallions in a prepared baking pan and toss with olive oil.  Season with salt and pepper and bake @ 400*F for 30 minutes.  Remove from oven and toss with basil and oregano.
3. Place flatbread on a baking sheet.  Spoon vegetable mixture over top; tear cheese into bite-size pieces and scatter over vegetables.  Bake @ 400*F for 15-20 minutes or until flatbread is crispy.
4. Allow to cool slightly before slicing.

Yield: 4 servings

Nutrition facts:

• 339 cal.
• 17g fat (3g sat)
• 14g protein
• 44g carbs
• 4g fiber
• 788mg sodium
• 11mg cholesterol