Classic Margherita Flatbread

Preheat the oven to two hundred and twenty degrees Celsius and place a baking sheet or pizza stone inside to heat up. A hot surface ensures the flatbread base becomes crispy rather than remaining soft and doughy.

Brush the top of each flatbread with one tablespoon of olive oil, then spread the minced garlic evenly across the surface, pressing it lightly into the bread so it adheres and toasts during baking.

Arrange the thinly sliced tomatoes in a single layer over the flatbreads, leaving a one-centimetre border around the edges. Blot the tomato slices with a paper towel first to remove excess moisture that would make the base soggy.

Distribute the torn fresh mozzarella evenly over the tomatoes, spacing the pieces so they melt into pools but do not completely cover the tomato layer beneath. Season with salt, pepper, and a pinch of dried oregano if desired.

Carefully transfer the assembled flatbreads onto the preheated baking sheet and bake for ten to twelve minutes until the mozzarella is melted and bubbling with golden-brown spots and the edges of the flatbread are crispy.

Remove from the oven and immediately scatter the fresh basil leaves over the hot surface so they wilt slightly from the residual heat. Drizzle with the remaining olive oil, slice, and serve immediately while the cheese is still molten.