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.

Choose a large, fresh tomato (not the cherry type that sit on top of the flatbread) and use a sharp knife to score an X on the bottom of the fruit.

Bring a small sauce pan of water to a boil with enough water to cover the tomato, 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 or so.

Once the skin is removed, crush the tomato (and the seeds) with your fingers or give it a quick pulse with an immersion blender. If the seeds aren’t your thing you can always strain them out, but I like my sauce a little chunky so I don’t strain. 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 then drizzle with balsamic glaze. Cut into slices and serve hot.