Grease 15x10x1-inch baking dish or large sheet pan. Heat oil in small skillet over med heat. Add onion, mushrooms, tomatoes, oregano, rosemary and garlic; cook and stir 4 min or until onion/mushrooms are tender. Remove from heat.
Unroll dough and place in greased pan; starting at center, press out with hands to 12x9 rectangle. Spread onion/mushroom mixture evenly over dough. Sprinkle with cheese.
Bake at 425°F for 12 to 14 min or until edges of crust are golden brown. Cut into 8 or 16 rectangles.