1 package of garlic naan (2 breads)
8 oz sliced fresh mozzarella
1 roasted bell pepper, homemade or store-bought, sliced into 1/2-inch lengths
1 Roma tomato, sliced thin
1-2 Tbsp grated Parmigiano-Reggiano cheese
Fresh black pepper
Extra-virgin olive oil for drizzling
3-4 fresh basil leaves per pizza
Preheat oven to 400°F. Set the two naan breads directly on a rimmed baking sheet.
Top each bread with (in this order): a few slices of mozzarella, some strips of roasted bell pepper, tomato slices, some gratings of Parmigiano-Reggiano cheese, a pinch of black pepper sprinkled here and there, and a drizzle of olive oi;.
Bake for 10 minutes or until the mozzarella cheese is melted. Remove from the oven. Tear the basil leaves into small pieces, and drop them onto the hot pizza. (The basil will turn brown from the heat of the pizza, but the heat is what releases the flavor of the basil. So, don't worry about the color.) Serve hot or at room temperature.