Invite the flavors of Provence into your kitchen with this simple flatbread topped with herbed cheese, olives, tomatoes, and a vibrant homemade pistou.
Arrange the oven rack to the top position and preheat the oven to 450 degrees F. Brush a baking sheet with oil.
Lightly flour the counter. Roll the pizza dough out until it is a rustic oval about 17 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.
Lightly brush with oil and lightly sprinkle with salt and pepper. Use a fork to prick the dough all over. Bake until the crust is golden, 8 to 10 minutes.
Mash the garlic with 1/8 teaspoon salt in a mortar and pestle until it is a paste. Tear the basil leaves into the garlic and mash, in batches, into a paste. Pour in the oil and stir until mixed.
Drizzle with the pistou, chop the cherry tomatoes in half.
Dollop the cheese on the flatbread and then spread with a small offset spatula or knife. Scatter the pitted and roughly chopped olives and tomatoes on top.