Turn store-bought naan into a crispy baked flatbread in minutes with a jar of our classic basil pesto, dollops of ricotta cheese, and juicy cherry tomatoes. Cut into slices for an easy vegetarian appetizer, or leave whole for a heartier meal or after school snack.
Preheat the oven to 375°F.
Place Naan on a sheet tray. Spread each Naan with 2 tablespoons of pesto, a few dollops of ricotta cheese, a generous sprinkle of Parmigiano Reggiano, top with halved cherry tomatoes.
Bake for 8 to 10 minutes, until warmed through and ricotta is just turning golden.
Top each pizza with basil leaves and serve.