Heat your oven to 425°F and line a baking sheet with parchment paper. I always let the oven preheat for a full 15 minutes because a properly heated oven makes the difference between flatbread that puffs and one that stays dense—trust this part.

Mix flour, baking powder, and salt in a large bowl, then pour in olive oil and water. Stir until shaggy dough forms, about 2 minutes, then knead by hand for just 30 seconds until it comes together without being overworked.

Press the dough onto your prepared baking sheet into a rectangle about 1/4-inch thick. Use your fingers to gently stretch it to the edges because rough handling releases gluten and makes it snap back—I learned this the hard way.

Bake the dough alone for 12 minutes until it's light golden and mostly set but not fully crispy. This pre-bake step is why your caprese flatbread party crowd recipe won't end up soggy, so don't skip it even though it feels like extra work.

Remove the flatbread from the oven and scatter fresh mozzarella pieces across the surface, leaving a thin border. Top with diced tomatoes, then return to the oven for 8 minutes until cheese melts and starts to brown slightly.

Pull from oven and immediately scatter fresh basil leaves across the hot surface—the warmth releases their oil and brightens everything. Drizzle with balsamic vinegar and black pepper, then let cool for 3 minutes before slicing so toppings stay put.