PREHEAT oven to 400° F.
PLACE flatbread on a cookie sheet lined with Reynolds Wrap® Aluminum Foil.
DRIZZLE olive oil over the flatbread.
ADD a few slices of tomatoes to each flatbread.
SPRINKLE equal amounts of mozzarella on top of the tomatoes.
PLACE the basil leaves on top of the mozzarella.
SPRINKLE about a tablespoon of Parmesan cheese over the top of each flatbread. Don’t worry about getting the cheese on the cookie sheet as it’s lined with the foil. The cheese will make a mess but to clean up all you need to do is throw away the foil.
PLACE the cookie sheet into the oven. Bake for 10-12 minutes. When done the cheese should be melted and is beginning to brown.
REMOVE the pizzas from the pan and transfer to a plate. Serve with additional basil, Parmesan cheese and drizzled with balsamic vinegar.