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.
We’re happy to share that we are now accepting orders Monday to Thursday during the day, and packing and shipping them out as quickly as we can. You may experience some shipping delays because we’re balancing increased online demand with the need to ensure the health and safety of our fulfillment team.
Thank you for your understanding and for being such a great customer.
From our family to yours, we wish you well!
Your Friends at Rao’s Homemade