Cut pork tenderloin into 3/4-inch cubes.

Heat oven to 400° F. In large skillet over medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.

Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.

Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon. Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.

Bake 18-21 minutes until edges are golden brown.

Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flatbreads; let stand on baking sheet 2 minutes before serving.