1.5ounces (45g)Monterrey jack cheese,very thinly sliced (~1/3 cup)
1/2cup (86g)ripe cherry tomatoes,halved
1earfresh corn on the cob,sliced off the cob
Fortopping: fine sea salt and freshly cracked pepper
For topping: fresh basil pesto(homemade or store-bought; Rana's Basil Pesto is my favorite on these!)
PREP: Preheat the oven to 400 degrees F. While the oven is preheating, line a baking sheet with parchment paper. Set the naan bread on the cookie sheet (2 per sheet). Lightly drizzle the naan breads with olive oil (about 1/2 teaspoon per naan). Bake in the oven for 2 minutes and then remove.
CHEESE/VEGGIES: While naan in baking, thinly slice the mozzarella and Monterrey jack cheeses. Halve the cherry tomatoes and cut the corn off the cob. Pull the naan breads out of the oven after 2 minutes and spread about 1/4 cup of marinara or pizza sauce evenly on each naan, 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 in 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.
Note 1: This recipe is also easy to scale up or down -- make as many pizzas as you'd like