1. Preheat oven to 425°F. Unroll the refrigerated Flatbread dough with parchment paper onto a baking sheet. Using a 4 inch round cookie cutter, cut 8 circles out of the dough (remove dough scraps).
2. To make olive cream: Combine all ingredients and purée finely. Season to taste with salt and cayenne pepper. Alternatively, to make homemade salsa verde: combine all ingredients and purée finely. Season to taste with salt, pepper, and 1 pinch sugar.
3. Spread 1 Tbsp. tomato sauce onto each dough circle and top with 1 tsp. Olive Cream and 1 Tbsp. grated Parmesan.
4. Bake the Flatbread Rounds on the bottom rack of the preheated oven for 8-10 minutes until golden-brown. Garnish with basil leaves and serve.