Preheat oven to 425°F and line baking sheet with parchment paper.
In small-medium sized bowl, mix together all sauce ingredients.
Cut Mozzarella cheese ball and tomato into 1/2 inch slices. Grate Parmigiano Reggiano Cheese in small bowl.
Place 2 Naan flatbreads on baking sheet. Drizzle extra virgin olive oil on flatbread evenly. Spread 2 spoonful's of pizza sauce onto flatbread starting in the center. Use a circular motion spreading sauce evenly, but leaving 1 inch of room along the edges. Place 3 slices of Mozzarella cheese and tomatoes evenly on top of sauce. Sprinkle grated Parmigiano Reggiano cheese on top evenly. Place baking sheet into oven for 4-5 minutes.
Remove baking sheet from oven and top pizza with 1-3 Basil Leaves (usually placed in the middle). Put pizzas back into the oven for 4-5 more minutes. Remove pizza from oven when desired pizza crust color or cheese bubbles show.
Cut pizza into 1/4's and enjoy!
