Pane Fratau | Sardinian Pecorino Flatbread Pizza

Heat the extra virgin olive oil in a skillet over medium heat. Add the finely crushed garlic and sauté until fragrant, about 1 minute, taking care not to burn it.

Pour in the canned strained tomatoes, season with salt and pepper, then simmer over low heat for 10-12 minutes until slightly thickened. Finally, stir in the finely chopped fresh basil.

Bring lightly salted water to a boil in a pot. Dip the thin flatbreads one by one into the hot water for just 2-3 seconds so they soften without getting soggy.