Ingredients:

  • 4 pieces (approx. 3 oz / 85g each) naan bread
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 8 oz fresh mozzarella, thinly sliced or torn
  • 2 medium (approx. 10 oz / 280g) roma tomatoes, thinly sliced
  • 12-16 fresh basil leaves
  • 2 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Brush the top of each naan bread lightly with olive oil and sprinkle with garlic powder to create a moisture barrier.
  3. Place sliced tomatoes on a paper towel and pat them dry to remove excess seeds and juice.
  4. Layer the fresh mozzarella onto the naan first, then place the dried tomato slices on top. Sprinkle with sea salt and cracked black pepper.
  5. Bake for 8-10 minutes until the edges of the naan are deep mahogany-brown and the mozzarella is bubbly and slightly golden.
  6. Remove from the oven and immediately top each pizza with 3-4 fresh basil leaves and a zigzag drizzle of balsamic glaze.