Step 1 of 12
Quick Margherita Naan Pizzas
Preheat oven to 425°F.
Step 2 of 12
Quick Margherita Naan Pizzas
Line a baking sheet with parchment paper.
Step 3 of 12
Quick Margherita Naan Pizzas
Arrange the naan on the baking sheet. Drizzle an equal amount of the olive oil over the surface of each piece.
Step 4 of 12
Quick Margherita Naan Pizzas
Spread a generous 2 tablespoons of pizza sauce evenly onto the center of each naan piece, leaving a 1/2-inch border around the sauce.
Step 5 of 12
Quick Margherita Naan Pizzas
Slice the mozzarella into 1/4-inch thick rounds.
Step 6 of 12
Quick Margherita Naan Pizzas
Halve the tomato and remove and discard the seeds. Dice tomato into 1/4-inch pieces.
Step 7 of 12
Quick Margherita Naan Pizzas
Finely mince the garlic.
Step 8 of 12
Quick Margherita Naan Pizzas
Stack the basil leaves and roll into a tight log. Make very thin slices across the log to create ribbons.
Step 9 of 12
Quick Margherita Naan Pizzas
Distribute mozzarella equally between each piece of naan. Add the diced tomato, minced garlic, and half of the basil leaves. Reserve remaining basil for garnish.
Step 10 of 12
Quick Margherita Naan Pizzas
Bake pizzas on middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 12-14 minutes.
Step 11 of 12
Quick Margherita Naan Pizzas
Check to see that pizzas are done. Remove from oven or add time as needed.
Step 12 of 12
Quick Margherita Naan Pizzas
Allow pizzas to cool for 2-3 minutes. Top with reserved basil ribbons and a sprinkle of flaky sea salt, then slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.