Preheat oven to 425°F.

Line a baking sheet with parchment paper.

Arrange the naan on the baking sheet.

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

Arrange equal amounts of shredded chicken and cheese on each piece of naan.

Bake the pizzas on lower-middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13-15 minutes.

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

Halve the tomato, and remove and discard the seeds. Dice tomato into 1/4-inch pieces.

Top each pizza with an equal amount of diced tomato and fresh basil if you like, then 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.