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.
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.
Transfer flatbreads to cutting board; cut each into 4 slices.
Serving Size 1 Flatbread
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.