Preheat oven to 220°C. Line two baking trays with non-stick baking paper. 

Pop the flatbreads on the trays.

Gently make a small cut in each tomato and, over a bowl, lightly squeeze to get rid of the seeds and extra juice. Split the tomatoes in half and put to one side. Remove the seeds and juice. 

Spread the puree over each flatbread with a spoon so it nearly touches the edges. Divide the tomato and mozzarella between the pizza bases. 

Scatter the pizzas with the parmesan and garnish with the basil. Cook for 10 minutes, so the cheese is bubbling and golden and the base is crisp. 

Remove the pizzas from the oven and set aside to cool on the trays for five minutes. Once cool, serve using a pizza cutter and enjoy!