Start by preheating your oven to 350°F. This gives you time to get everything else ready while it warms up.
While the oven is heating: Slice those cherry tomatoes into thin rounds.
Stack your basil leaves, roll them up like a little cigar, and slice into thin ribbons (this technique is called chiffonade, but around here we just call it fancy slicing).
Set out your naan rounds on a baking sheet. No need to grease it the naan does fine on its own.
Spoon a little pizza sauce or marinara onto each naan round. You don’t need a ton just enough to coat the top without making it soggy. Spread it out with the back of your spoon like you’re frosting a cupcake. (But you know, a savory one.)
Sprinkle the shredded mozzarella evenly over each mini pizza. You can be generous here melted cheese is kind of the glue that holds this whole thing together.
Layer on your sliced cherry tomatoes. Try to spread them out so each bite gets a bit of that fresh, juicy sweetness.
Top with your beautiful basil ribbons and a little sprinkle of black pepper. That little pop of spice makes all the difference.
Pop the tray into the oven and bake for 15–20 minutes. Keep an eye around the 15-minute mark. You want the cheese to be melted and bubbly, and the naan to have crisped up around the edges. Every oven is a little different, so go by look and smell if your kitchen smells like an Italian bistro, you’re on the right track.
When the pizzas are done, pull them out and drizzle a little balsamic glaze over each one. Then top with a few arugula leaves for a peppery, fresh crunch. The glaze and greens take this from “that’s nice” to chef’s kiss.
Honestly, you could stop here and serve them just like that. Stack them on a platter or serve straight from the sheet pan. Either way, they’ll disappear fast.
