Ingredients

The following ingredients have 4 Servings
  • 2 naan flatbreads
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1/2 teaspoon garlic powder (divided)
  • 2 medium or large tomatoes (sliced into 8-10 slices)
  • 8 oz. fresh mozzarella (sliced into 10 slices)
  • 12 large fresh basil leaves
  • salt and fresh cracked pepper (to taste)
  • balsamic glaze (for drizzling (optional))

Instruction

  • Preheat oven to 425 degrees F. Place naan flatbreads on a rimmed baking sheet (line with parchment for easy cleanup if preferred). While oven is preheating, place naan breads in oven to toast up a bit before topping them (keep an eye on them so they don't burn, if your oven is slow to preheat!). Prep toppings while oven preheats and naan toasts.
  • Drizzle each naan bread with ½ tablespoon olive oil. Sprinkle ¼ teaspoon garlic powder on each. Layer with the slices of tomatoes and fresh mozzarella (I like to overlap them in a circle around the perimeter of the naan).
  • Bake at 425 degrees F for about 10 minutes, or until cheese is melted and starting to brown.
  • Remove from oven, and divide basil leaves on each pizza. Drizzle with remaining ½ tablespoon olive oil on each, sprinkle with a little salt and pepper, and drizzle balsamic glaze, if using. Cut into 4 slices each and serve.