Lay the flatbreads on 2 baking sheets and spread with the sun-dried tomato paste. Top with the mozzarella slices and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 7–8 minutes, until the bases are crisp and the cheese has melted.
Meanwhile, put the tomatoes in a bowl, add the oil, garlic and basil and season generously with salt and pepper.
Divide the tomato mixture between the flatbreads and crumble over the goats' cheese. Serve immediately.