Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise use a rimmed baking sheet turned upside down. Lightly brush both sides of each flatbread with the olive oil and rub the minced garlic over the top side. This adds flavor and helps prevent sogginess.

Sauce

In a small bowl, combine the marinara sauce, dried oregano, and crushed red pepper flakes. Stir to blend. Taste and adjust seasoning if desired. Spread about 1/2 cup of the marinara mixture evenly over each prepared flatbread, leaving a 1/2-inch border at the edge.

Cheese & Toppings

Distribute the shredded mozzarella evenly across both sauced flatbreads (about 1 cup per flatbread). Sprinkle the grated Parmesan evenly over the mozzarella. Arrange the pepperoni slices in an even single layer on top of the cheese, slightly overlapping if needed. If using fresh basil, reserve the leaves to add after baking.

Finishes

Bake the flatbreads on the preheated stone or baking sheet for 8–11 minutes, rotating halfway through, until the cheese is melted, bubbly, and starting to brown at the edges and the crust is crisp. Remove from the oven. Finish with a few grinds of black pepper and optional red pepper flakes to taste. Scatter fresh basil leaves on top if using. Let rest for 2 minutes, then slice each flatbread into 6–8 pieces and serve immediately.