Preheat oven to 425°F.

Line a baking sheet with parchment paper.

Arrange the naan on the baking sheet. Drizzle an equal amount of olive oil over the surface of each piece.

Divide the pizza sauce equally between the naan pieces and spread into an even layer, leaving a 1/2-inch border around the sauce.

Sprinkle the cheese and dried oregano in equal amounts on each naan piece.

Bake pizzas on the middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 12-14 minutes.

Check to see that pizzas are done. Remove from oven or add time as needed.

Allow pizzas to cool for 2-3 minutes, and garnish with basil as desired. Slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.