Roasted Tomato & Portobello Flatbread Pizza

1 lb. cherry tomatoes
6 oz. sliced portobello mushrooms
4 large scallions, cut into 1 in. pieces
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 C. torn fresh basil leaves
1 Tbsp. fresh chopped oregano
1 prepared flatbread or pizza crust
3 oz. sliced provolone cheese (or more, if desired)

Heat oven to 400 degrees. Coat a large rimmed baking pan with cooking spray.
Place tomatoes, mushrooms, and scallions in prepared baking dish and toss with olive oil. Season with salt and pepper and bake 30 min. Remove from oven and tss with basil and oregano.
Place flatbread on a baking sheet. Spoon vegetable mixture evenly over top; tear cheese into bite size pieces and scatter over vegetables. Bake 15-20 min. or until flatbread is crisp.
Allow to cool slightly before slicing.