Preheat your oven to 425°F (220°C). Yes, hot oven, happy pizza. Line a baking sheet with parchment for easy cleanup.

Brush the flatbread with olive oil. If you’re feeling fancy, rub a little garlic on it before the oil—trust me, flavor goes places.

Scatter mozzarella evenly over the surface. It’s okay if you use more than you think you need; cheese loves company.

Top with halved cherry tomatoes. A few slices of tomato per bite = balance between tangy brightness and cheesy comfort.

Season with salt, pepper, and optional red pepper flakes. A pinch goes a long way—don’t drown it in seasoning.

Bake 10–12 minutes, until the cheese is bubbly and the crust edges are golden. If you like extra crisp, switch on the broil for the last 1–2 minutes, watching closely.

Remove from oven, scatter fresh basil leaves on top, and give it a minute to rest. Slice and serve while the cheese is still stretchy.