Preparation

• Preheat the oven to 450°F and line a sheet pan with parchment paper then top with the naan flatbreads. Toast for 5 minutes then remove from the oven.
• While still hot, rub the breads with the clove of garlic and set aside.
• Use a sharp knife to score an X on the bottom of the large fresh tomato.
• Bring a small saucepan of water to a boil and dip the tomato in it for 30 seconds to 1 minute.
• Remove the tomato from the water and peel the skin away. If it doesn’t easily release, pop it back into the water for another 30 seconds.
• Crush the tomato (and the seeds) with your fingers or give it a quick pulse with an immersion blender. Add kosher salt to taste.
• Top each of the naan breads with the crushed tomato. Tear the mozzarella into chunks and divide between the naan and top with the cherry tomato halves.
• Bake the flatbread until the cheese is melted and the crust is golden, about 5-7 minutes.
• Remove from the oven and sprinkle with more salt, a pinch or two of dried oregano and red pepper flakes.
• Tear the basil leaves into pieces and sprinkle over the flatbread. Drizzle with balsamic glaze, cut into slices, and serve hot.