Crispy Classic Margherita Flatbread

Instructions:

1. Combine warm water and yeast in a bowl and let sit for 5 minutes until foamy.
2. Mix in flour, salt, and olive oil; knead for 5 minutes until the dough feels smooth and elastic.
3. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes until doubled in size.
4. Divide the dough into two equal portions and roll each into a thin oval approximately ¼ inch thick on a floured surface.
5. Place dough on parchment paper and use a fork to poke holes across the entire surface, pressing halfway through to prevent air bubbles.
6. Spread a thin layer of tomato sauce leaving a 1-inch border, then distribute patted-dry mozzarella evenly.
7. Slide the parchment onto a preheated baking sheet at 475°F (245°C) and bake for 10–13 minutes until edges are golden-brown and cheese is blistered.
8. Remove from oven and immediately top with fresh basil leaves and a drizzle of olive oil.