Preheat oven to 425°F.

Line a baking sheet with parchment paper.

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

Spread a generous 2 tablespoons of pizza sauce evenly onto the center of each naan piece, leaving a 1/2-inch border around the sauce.

Slice the mozzarella into 1/4-inch thick rounds.

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

Finely mince the garlic.

Stack the basil leaves and roll into a tight log. Make very thin slices across the log to create ribbons.

Distribute mozzarella equally between each piece of naan. Add the diced tomato, minced garlic, and half of the basil leaves. Reserve remaining basil for garnish.

Bake pizzas on 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. Top with reserved basil ribbons and a sprinkle of flaky sea salt, 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.