Preheat your oven hot and high. Set it to 450–475°F (230–245°C). Place a sheet pan or pizza stone inside while it heats. A hot surface gives you that crisp base.

Dry the mozzarella. Slice or tear the mozzarella, then pat it dry with paper towels. This step keeps your flatbread from getting watery.

Season the tomatoes. In a small bowl, combine crushed tomatoes with 1 tablespoon olive oil, the minced garlic (if using), and 1/2 teaspoon salt. Taste and adjust. You want bright and lightly salted.

Lightly oil the flatbread. Brush one side with a teaspoon of olive oil. This helps browning and resists moisture from the sauce.

Par-bake for structure. Slide the oiled flatbread onto the preheated pan/stone and bake for 2–3 minutes. It should just start to firm up and color slightly.

Add the sauce sparingly. Spread a thin layer of tomato—think “whisper,” not “blanket.” Leave a little border around the edges.

Top with mozzarella. Distribute evenly, leaving space between pieces for steam to escape. Too much cheese will pool; less is more here.

Bake until bubbly. Return to the oven for 6–9 minutes, until the cheese is melted with golden spots and the edges are crisp.

Finish with basil and oil. Pull from the oven and immediately scatter torn basil leaves on top. Drizzle with the remaining olive oil. Add black pepper or a pinch of red pepper flakes, if you like heat.

Rest, slice, serve. Let it sit for 2 minutes so the cheese settles. Slice with a sharp knife or pizza wheel and serve hot.