This recipe is one that I made up, based on these wraps that I do occasionally. It's the best go-to ever, because it's super quick, easy, and uses up leftover veggies. You can do this with any type of cheese and toppings, and add on marinara sauce if you want a red pizza.
I started making pizza on naan a while ago, because you can buy it at the grocery store and it's perfectly sized for an individual pizza. And it's delicious.
Serves 2
Ingredients:
4 Naan
1 small Eggplant, sliced width-wise
1/2 package Goat Cheese (or 1/2 container of Crumbled Goat Cheese)
4 small handfuls Arugula
2 tbsp Dried Basil, divided
2 Tomatoes, sliced
Salt + Pepper, to taste
Olive Oil
Forgot the balsamic vinegar. One day, I'll get all the ingredients right in the picture...
1. Preheat oven to 350 degrees.
2. Slice eggplant and tomato.
3. On a small plate, cover surface with olive oil and sprinkle 1 tbsp of dried basil on top. 
4. Dip each slice of eggplant in the olive oil on both sides and place on a large pan. Cook for 2-3 minutes on each side, until eggplant is soft and browned.
5. Put naan on a large baking sheet and spread goat cheese on top. Drizzle in olive oil and sprinkle remaining basil on top.
6. Add eggplant and tomato to naan. Sprinkle with salt and pepper.
7. Place in oven for 10 minutes, or until naan is crispy.
8. Add handful of arugula to each pizza and sprinkle with balsamic vinegar.
So good.
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