4 naan flatbreads

Extra virgin olive oil

2 balls mozzarella, thinly sliced or ground

2 medium-sized tomatoes, thinly sliced (or cherry tomatoes, halved)

Salt and pepper, to taste

Basil, chopped, to garnish

Balsamic reduction

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Preheat your oven to 400°F (200°C). Place the naan flatbreads on a baking sheet lined with parchment paper.
Brush with olive oil: Lightly brush each naan with extra virgin olive oil.
Assemble the pizza: Evenly distribute the sliced mozzarella and tomatoes over the naan flatbreads.
Season: Season with salt and pepper to taste.
Bake: Place the baking sheet in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly, and the flatbread is golden brown and crispy.
Garnish: Once out of the oven, sprinkle fresh chopped basil on top.
Drizzle: Drizzle with balsamic reduction for an added burst of flavor.
Serve: Slice and serve immediately.

For a crispier crust, preheat the baking sheet in the oven before placing the flatbreads on it.

Store leftover pizza in an airtight container in the fridge for up to 2 days.

Feel free to use cherry tomatoes or any fresh tomatoes you prefer for a fresh, juicy topping.