• Preheat oven to 400F.
• Roll out the dough until fairly thin, about 1/4″ thick on a lightly floured surface. I divided the dough into fourths and then rolled each one out into mini pizzas as appetizers. But you can also make this one large flatbread. 
• Place the dough on a lightly greased pizza stone or baking sheet. Brush the top of the flatbread with the olive oil and minced garlic.
• Bake until just toasted, about 5 minutes. Check on the flatbread at around minute 3. Depending on how thick your flatbread is you may need to let it cook longer or pull it sooner.
• Remove the flatbread from the oven and sprinkle on mozzarella cheese.
• Return the flatbread back to the oven and cook until melted and golden brown. Then, remove the flatbread from oven again and let cool slightly.
• Top with watermelon, basil and feta.
• Drizzle with balsamic reduction and serve!

To Make Your Own Balsamic Reduction:

• Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring to a slow boil, then reduce to a simmer. Stir occasionally and allow to simmer until reduced by at least half. Let cool and transfer to an airtight container; place in the fridge until ready to use.