Heat olive oil in a pot over medium.
Add garlic and sauté for 30 sec. or
until it starts to smell sweet. Squish
up the tomatoes with your hand, or
a potato masher, put into the pot
with their juices and a pinch of
sugar, and bring to a gentle simmer.
Simmer on medium-low for 15 min
or until rich and saucy. Season
Heat barbecue to high.
Place naan top side (side with
bubbles ) down on the grill and cook
for 1 min . Remove naan to a baking
sheet. Brush the top of each naan
with 1 tsp of olive oil. Spread about
3 tbsp tomato sauce on the naan
and sprinkle with about ½ cup
cheese. Season with just a little
salt and pepper. Carefully return
naan to grill and cook for 5 to 6 min
or until cheese has melted and
bottom of the naan is toasted . Tear
basil leaves and sprinkle on pizzas;
serve right away.
Try a 9 oz ball of thinly sliced
fresh mozzarella in place of
shredded cheese if your family
is sensitive to sodium.