Preheat your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper to prevent the flatbread from sticking and to make cleanup easier.

Place the naan breads or pre-made flatbreads on the prepared baking sheet. Evenly spread a generous layer of basil pesto sauce over the entire surface of each flatbread. Sprinkle the shredded mozzarella cheese on top of the pesto, making sure to cover the surface well. Finish by scattering the sliced sun-dried tomatoes evenly over the mozzarella cheese.

Transfer the baking sheet with the assembled flatbreads to the preheated oven. Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the crust is golden and crispy. If you like a crispier bottom, I sometimes move the flatbreads to the lower rack for the last few minutes.

Remove the flatbreads from the oven and let them cool slightly for a few minutes. Drizzle chipotle crema over the top, sprinkle with chopped fresh parsley and finish with a touch of crushed red pepper flakes. Slice the flatbreads into wedges or squares and serve immediately for the best ooey-gooey texture. I like to be generous with the chipotle crema for that extra burst of flavor.