In medium skillet, heat 1 ounce olive oil; add mushrooms, cover and cook over medium-high heat, stirring occasionally, until lightly browned; about 5 minutes. Add garlic, cook until fragrant; about 1 minute. Add wine and cook until evaporated; about 1 minute. Season with salt and pepper; set aside. Brush prepared flatbread dough or shell with 1/2 ounce olive oil and grill evenly over medium high heat until lightly browned; about 1–2 minutes per side. Lightly spread sauce evenly over one side of flatbread. Top with half the cheese blend, prepared mushrooms, tomatoes, spinach, and remaining cheese. Grill or finish in a very hot oven heated between 475 and 500 degrees until heated through and cheese melts; about 2 minutes. Transfer flatbread to work surface and drizzle with remaining olive oil; season with salt and pepper and serve.