Margherita Flatbread Pizzas

To Make Flatbreads

1. In a medium bowl, combine flour and water and mix until mixture has a dough-like texture. It will be sticky.
2. With floured hands, split dough into 4 equal parts and place on a well-floured surface, sprinkling additional flour on top of each piece of dough. With a rolling pin, roll out each piece into a flat disk. Add more flour to surface if needed to keep it from sticking. The dough should be about N-inch thick. The shape does not need to be perfect.
3. Preheat oven to 350°.
4. Heat a medium skillet over medium heat and add about ¹⁄₂ teaspoon of the oil. Add first flatbread and cook for 3 to 4 minutes per side, until lightly toasted and dough is cooked through. Cook remaining flatbreads, adding ¹⁄₂ teaspoon of oil to skillet each time. (You can make flatbreads ahead of time; they will keep for a few days in the fridge and 1 month in the freezer. Layer them between sheets of wax or parchment paper if you freeze them.)

To Assemble Pizzas

1. Place flatbreads on a baking sheet.
2. Add 1 to 2 tablespoons of pizza sauce to each. Top with mozzarella, tomatoes, basil, and a sprinkle of oregano and red pepper flakes.
3. Bake for 8 minutes and serve warm.