1. Prepare outdoor grill for direct grilling over medium-high heat; sprinkle underside of 2 rimmed baking pans with cornmeal. Divide dough into 4 pieces; on lightly floured work surface, roll each piece into a 6½-inch round and carefully transfer to prepared pans. With fork, poke rounds several times to vent; brush with oil. Top rounds with chicken and mushrooms, tearing larger mushrooms, if necessary, to cover evenly; sprinkle with herbs and ¼ teaspoon salt.

2. Carefully slide flatbreads onto hot grill rack; cover and cook 5 minutes or until bottoms are slightly crisp. Top flatbreads with cheese; cook 1 minute or until edges are golden brown and cheese is slightly melted.

3. Transfer flatbreads to cutting board; cut each into 4 slices.

4. Chef tip: Serve flatbreads with a bagged salad kit

• 15 g Fat
• 5 g Saturated fat
• 79 mg Cholesterol
• 547 mg Sodium
• 52 g Carbohydrates
• 2 g Fiber
• 3 g Sugars
• 2 g Added sugars
• 33 g Protein