Easy Flat-Bread Pizza

After tasting a bit of flat-bread pizza at Publix recently, I decided to make one of my own, with my choice of ingredients. It was really easy, and I was delighted with the results. The two pizza crusts in the package are enough to make four servings. 

Ingredients
- One package of "naturally fermented Brooklyn Bred pizza crust" (available at Publix)
- Extra virgin olive oil
- One can of Cento San Marzano peeled tomatoes (available at Publix). The tomatoes are canned in thick sauce. These tomatoes are grown in the Campania region of Italy in an area not far from Mt. Vesuvius. They are perfect for pizza, for which nearby Naples is famous.
- One 8 oz. package of fresh mozzarella cheese (I used 4 ounces per pizza.)
- Four slices of Publix herb-coated hard salami, sliced in quarters
- Six pitted Castelvetrano olives, sliced in half. These olives are from the Sicilian town of Castelvetrano. I buy 2-lb jars of them at BJ's and use them in salads. 
- Six fresh basil leaves

Directions
1. Preheat oven to 425°.

2. Brush olive oil on top of pizza.

3. Brush the thick tomato sauce from the Cento can onto  the pizza crust.

4. Slice about three of the tomatoes and put them on the pizza crust. 

Cut four ounces of the mozzarella into small wedges and place on the pizza crust.

5. Put the salami pieces and olives onto the crust.

6. Bake per instructions on the pizza crust package. The amount of time depends on whether you place the crust directly on the oven rack, on a tray or on a pizza stone. Nine minutes on a tray was perfect for ours. For the first pizza, I started out by putting the pizza directly on the rack, but soon discovered that melting cheese was dripping into the oven.

7. Place basil leaves on pizza and serve.