Margherita Flatbread Pizza

A screaming-hot oven (as hot as it goes) is what mimics a pizza oven's blistered crust — a moderate home oven temperature just won't get you there.

Instructions

1. 1

   Place a pizza stone or an inverted heavy baking sheet on the middle rack of the oven and preheat to the highest temperature it goes (usually 500–550°F / 260–290°C) for at least 45 minutes — the stone or sheet needs a long preheat to build up enough stored heat to properly crisp the bottom of the crust.

2. 2

   In a small bowl, mix the crushed tomatoes with the minced garlic, 1 tablespoon olive oil, and a pinch of salt. Set aside.

3. 3

   Divide the dough in half if making two smaller flatbreads. On a well-floured surface, stretch or roll each piece into a thin oval or round, about 1/4-inch thick, working from the center outward and leaving a slightly thicker edge for the crust.

4. 4

   Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel.

5. 5

   Brush the surface of the dough lightly with olive oil.

6. 6

   Spread a thin layer of the tomato sauce over the dough, leaving a border for the crust — resist the urge to overload it, since too much sauce will make the crust soggy.

7. 7

   Scatter the torn mozzarella evenly over the sauce.

8. 8

   Carefully slide the pizza (on its parchment, if using) onto the preheated stone or baking sheet.

9. 9

   Bake for 8–12 minutes, watching closely, until the crust is puffed and deeply golden with charred spots, and the cheese is melted and bubbling.

10. 10

    Remove from the oven, immediately scatter fresh basil leaves over the top (the residual heat will wilt them without burning), and drizzle with the remaining olive oil.

11. 11

    Finish with a pinch of flaky salt and red pepper flakes if desired. Slice and serve immediately.