3-4ripe Campari tomatoes(or about 3/4 cup halved grape tomatoes)
Fine sea salt and freshly cracked pepper
Freshly grated Parmesan cheese
Extra-virgin olive oil
Preheat the oven to 400 degrees F. While the oven is preheating, line 2 baking sheets with parchment paper. Set the naan bread on the cookie sheets (2 per sheet). Lightly drizzle all the naan with olive oil (about 3/4 teaspoon per naan). Bake in the oven for 2 minutes and then remove.
While naan is baking, very thinly slice the mozzarella cheese and thinly slice the tomatoes. Spread about 1/4 cup of pizza sauce evenly on each naan leaving about 1/2 inch of crust around the outside.
Add sliced mozzarella cheese over the sauce, leaving some of the sauce exposed. Add the sliced tomatoes on top -- about 7-8 slices per naan pizza. Repeat adding ingredients for each naan pizza.
Place pizzas in the oven for 6-8 minutes or until cheese is melted.
Remove from the oven and immediately grate fresh Parmesan over each pizza (about 2 tablespoons per pizza; I like to grate with a microplane so it's super fine). Drizzle more olive oil right on top (optional; I drizzle about 1/2 teaspoon per pizza) and add fresh basil (full leaves if small or chiffonade larger leaves). Cut into slices and serve immediately.
This recipe isn't great for leftovers; I recommend eating everything once baked-- otherwise the naan gets soggy.