Only 20 minutes (including baking time) to make amazing individual PestoPizzas. We're using a shortcut (naan bread) in place of regular pizza dough to have dinner on the table in a flash!
PREP: Preheat the oven to 400 degrees F. While the oven is preheating, line a baking sheet with parchment paper. Set the naan on the cookie sheet (2 per sheet). Lightly drizzle the naan bread with olive oil (about 1/2 teaspoon per naan). Bake in the oven for 2 minutes and then remove.
CHEESE/VEGGIES: While the naan is baking, thinly slice the mozzarella and Monterrey Jack cheeses. Halve the cherry tomatoes and cut the corn off the cob. Pull the naan out of the oven after 2 minutes and spread about 1/4 cup of marinara or pizza sauce evenly on each bread, leaving about 1/2 inch of crust around the outside.
BAKE AGAIN: Divide sliced mozzarella cheese and Monterrey Jack cheese evenly between the 2 naan breads and arrange over the sauce, leaving some of the sauce exposed. Add the halved tomatoes and corn kernels. Return pizzas to the oven for 6-8 minutes, or until cheese is melted.
FINISHING: Remove from the oven and immediately drizzle a tablespoon of olive oil on top, add a sprinkle of salt and pepper, and add fresh basil to taste (full leaves if small or chiffonade larger leaves). Cut the pizza into slices and generously spoon fresh basil pesto over all the pizza. Serve immediately.
STORAGENOTE: This recipe isn't great for leftovers; I recommend eating everything once baked; otherwise the naan bread becomes soggy.
Notes
Note 1: This recipe is also easy to scale up or down -- make as many pizzas as you'd like!