1. Garlic naan makes an easy, flavorful base for these fabulous flatbreads. Brushing them with olive oil and baking them directly on the oven rack crisps them up beautifully on the outside, leaving them tender on the inside. You can use a different flavor of naan or another type of tender but sturdy flatbread if you prefer.
2. A note on topping quantity: Most of the time, I'm a more-is-more fan where food is concerned. But with pizza toppings, the game changes a bit. You'll need to be reasonably frugal, but not stingy. Too much sauce and fresh mozzarella can get soggy and messy, but too little is no fun. I've offered the best guidance I can with the quantities, but since naan varies in size by brand, you'll have to use your judgment. Smaller varieties may not need the entire quantity listed.
3. A combination of good-quality marinara sauce and a little bit of tomato paste creates a rich, flavorful pizza sauce that's just the right consistency. As jarred marinara sauces go, I really only ever use the Brooklyn Italian Marinara from Jersey Italian Gravy, or Rao's, if the former isn't available. You can use your favorite.
4. Fresh mozzarella has a beautiful texture and flavor, and it elevates this dish just a bit. You can substitute shredded low-moisture mozzarella if you prefer.
5. Choose a good-quality, freshly grated parmesan cheese. It adds a ton of nuanced savoriness. If it's important to you that this dish be vegetarian, be sure to use a parmesan made without animal rennet. Pecorino makes a great choice too, if you prefer.
6. Torn fresh basil leaves add bursts of freshness and flavor.
7. Naan pizza is so quick and easy to make, and it's best straight out of the oven. I don't recommend making it in advance. Leftovers can be wrapped in foil or a zip-top bag and kept in the fridge for up to a week. Reheat and re-crisp in the oven or toaster oven.

Toppings to add before baking

• Sliced bell peppers
• Thinly sliced onions
• Sliced mushrooms
• Sopressata or pepperoni
• Blanched broccoli

Toppings to add after baking

• Shiitake bacon
• Crumbled bacon
• Prosciutto
• Arugula tossed with a little olive oil, sea salt, and balsamic vinegar or lemon juice
• Balsamic glaze
• Red pepper flakes