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.