Caprese Flatbread : Culinary Cultivations

4 purchased naan breads (or other purchased flatbread*)
8 ounces fresh mozzarella cheese
1 cup Easy Pizza Sauce or purchased pizza sauce (or omit for a simpler flatbread)
¼ cup shredded Parmesan or Pecorino cheese
1 pint cherry tomatoes, sliced in half
1 large handful basil leaves, thinly sliced
Balsamic reduction or glaze (purchased or homemade)

Preheat the oven to 450 degrees Fahrenheit.
Slice the mozzarella cheese into ¼ inch thick pieces. Allow it to sit on a paper towel to remove moisture for about 15 minutes while you prepare the pizzas, then dab the mozzarella with the paper towel to remove any additional moisture.
Make the pizza sauce (time saving tip: you can also stir together the ingredients in a bowl instead of blending them!).
Place the naan bread directly on the oven grates. Bake 3 minutes. Flip and bake another 2 minutes until lightly crisped on the outside and toasted.
Carefully remove the naan from the oven grates and place them on 2 baking sheets. Spread each with a thin layer of pizza sauce, then add the mozzarella cheese, Parmesan or Pecorino cheese, cherry tomatoes, and a sprinkle of kosher salt.
Place the baking sheets in the oven and bake until the cheese melts, about 7 to 8 minutes. Remove from the oven. (You may notice some extra moisture after baking: you can dab lightly with a paper towel as necessary.) Slice the flatbread into pieces and top with thinly sliced basil. Drizzle with balsamic glaze and serve. This works as a main dish or an appetizer (can be served room temperature on a platter).