Preheat Your Oven: Place a large baking sheet in the oven and preheat it to 425°F (220°C). Heating the baking sheet along with the oven will help create a crispier bottom crust, mimicking the effect of a pizza stone.

Prepare the Garlic Oil (Optional): In a small bowl, combine the 2 tablespoons of extra virgin olive oil with the minced garlic.

Pre-Bake the Flatbreads: Carefully remove the hot baking sheet from the oven. Place the flatbreads on it. Brush the tops lightly with the garlic oil (or plain olive oil). Bake for 3-5 minutes, just until the flatbreads are slightly toasted and firm to the touch. This step is crucial for preventing a soggy crust.

Prepare the Sauce and Cheese: While the flatbreads are pre-baking, prepare your other ingredients. In a small bowl, season the 1 cup of crushed tomatoes with ½ teaspoon of salt and ¼ teaspoon of black pepper. Slice your mozzarella and pat it very dry with paper towels.

Assemble the Pizzas: Remove the pre-baked flatbreads from the oven. Spread a thin, even layer of the seasoned crushed tomatoes over each flatbread, leaving a small border around the edge. Remember, less is more with a Margherita. Arrange the slices of dried fresh mozzarella evenly over the sauce. Sprinkle with the optional grated Parmesan cheese for an extra kick of salty, nutty flavor.

Bake to Golden Perfection: Place the topped flatbreads back into the 425°F (220°C) oven. Bake for 8-12 minutes, or until the cheese is melted, bubbly, and just beginning to turn golden in spots, and the edges of the flatbread are golden brown and crisp.

Finish with Flair: Remove the pizzas from the oven. Immediately scatter the fresh basil leaves over the hot pizzas. The residual heat will wilt them slightly and release their incredible aroma. For a final touch of elegance and flavor, give each pizza a light drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt.

Serve Immediately: Let the pizzas rest for a minute, then slice and serve immediately while hot and fresh.