Preheat your oven to 475°F (245°C) with a heavy baking sheet or pizza stone on the middle rack. Preheating the steel or stone ensures the flatbread base cooks quickly and crisps instead of steaming — that crisp bottom is what makes a flatbread pizza feel restaurant-level.

Roast the garlic: place the peeled cloves on a small sheet of aluminum foil, drizzle with 1 teaspoon olive oil, fold the foil into a loose packet and roast in the oven for 8–10 minutes until softened and fragrant. Roasting mellows garlic’s sharpness and adds a sweet, buttery depth that complements the cheese without overpowering the tomato.

While the oven heats, make a quick arugula dressing: in a small bowl combine the arugula, lemon juice, 1 teaspoon olive oil, a pinch of salt and a few grinds of pepper. Toss lightly — the lemon brightens the peppery arugula and the little dressing helps the greens sit comfortably on hot pizza without wilting into a soggy pile.

If your mozzarella is very moist, pat it dry with paper towels and let it sit in a colander for 5–10 minutes to drain. Removing surface moisture prevents pools of water on the pizza and helps the cheese brown and bubble attractively.

Lightly brush both sides of each flatbread with the remaining 1 tablespoon olive oil (about 1/2 tbsp per side). The oil promotes even browning and creates a moisture barrier so the sauce won’t soak the bread.

Thinly spread 1/4 cup tomato sauce on each flatbread — leave a 1/2-inch (1 cm) border. A thin layer of sauce prevents the bread from becoming soggy and lets the cheese and toppings shine; too much sauce will weigh the flatbread down and lengthen cooking time.

Mince or thinly slice the roasted garlic and scatter it sparingly across the sauce (about 3–4 small pieces per flatbread). Sprinkle the dried oregano evenly, then distribute the shredded/torn mozzarella in an even layer so it melts uniformly.

Slide the prepared flatbreads onto the preheated baking sheet or stone (use a pizza peel or an inverted rimless baking sheet if available). Bake 6–8 minutes until the cheese is melted, edges are blistered and the bottom is crisp. High heat gives you rapid melting and attractive browning without drying the toppings.

If you prefer charred bubbles on the cheese, switch the oven to broil for the final 1–2 minutes, watching closely so it doesn't burn. Broiling adds quick, controlled charring that mimics a wood-fired oven.

Remove pizzas from the oven and let them rest for 1–2 minutes — this brief rest allows the cheese to set slightly so it doesn't slide when sliced.

Top each pizza with a generous handful of dressed arugula, a sprinkle of grated Parmesan and a light drizzle of balsamic glaze (if using). The warm pizza slightly wilts the arugula, giving a contrast of textures and a fresh finish; the glaze adds a glossy sweet-tang that rounds the flavors.

Slice each flatbread into 4 pieces and serve immediately. Encourage diners to enjoy the contrast of crisp base, molten cheese and bright greens in every bite.