• Preheat the oven to 400°F.
• Lightly flour your surface and roll the dough into a thin flatbread, about 1/4-inch thick. Divide it into 4 smaller flatbreads or make one large sheet.
• Place the dough on a lightly greased baking sheet or pizza stone. Brush with olive oil and rub in the minced garlic.
• Bake for about 5 minutes, or until the crust is just starting to turn golden. Thicker dough may need an extra minute or two. Check it around the 3-minute mark.
• Remove the flatbread from the oven. Sprinkle mozzarella evenly over the top and return it to the oven. Bake until the cheese is melted and bubbly with golden edges, about 2–4 minutes.
• Take the flatbread out of the oven and allow it to cool for 2–3 minutes.
• Top the flatbread with diced watermelon, crumbled feta cheese, and sliced fresh basil.
• Drizzle with balsamic reduction just before serving.

To make your own balsamic reduction:

• Pour 1 cup of balsamic vinegar into a small saucepan and set over medium heat. Bring it to a gentle boil, then reduce the heat and let it simmer. Stir occasionally and continue simmering until the liquid has reduced by at least half and thickened slightly. Remove from heat, let cool completely, and transfer to an airtight container. Store in the refrigerator until ready to use.