Mince the garlic cloves finely and combine with 1 tablespoon of olive oil in a small bowl, stirring well to distribute the garlic evenly. While the garlic infuses, thinly slice the Roma tomato into 1/8-inch circles and slice the fresh mozzarella into 1/4-inch rounds. Tear or roughly chop the basil leaves and set aside separately. Having everything prepped before cooking ensures smooth assembly and prevents the naan from cooling while you're still preparing toppings.

Preheat your oven to 350°F. Brush half of the garlic oil mixture evenly over the naan, making sure to coat the entire surface for even flavor distribution. Place the naan directly on the oven rack or on a baking sheet and bake for 5 minutes until the bread is slightly firmed and the garlic begins to toast. This initial bake creates a crispy foundation that prevents the naan from becoming soggy.

Remove the partially baked naan from the oven and arrange the mozzarella slices evenly across the surface, leaving a small border around the edges. Layer the tomato slices on top of the cheese, slightly overlapping them for even coverage. Sprinkle the sea salt, black pepper, and dried oregano over the tomatoes and cheese. I like to season the tomatoes directly since they're the focal point and will better absorb the salt and pepper.

Return the topped naan to the 350°F oven and bake for 5 minutes until the cheese begins to melt and the tomatoes soften slightly. Switch your oven to broil (high) and broil for 2-3 minutes, watching carefully until the cheese is melted and lightly browned and the naan edges become golden and crispy. The broiler step creates beautiful color and helps the cheese bubble slightly for the best texture.

While the pizza is broiling, combine the remaining garlic oil mixture with the balsamic vinegar in a small bowl and whisk together until well combined. Remove the pizza from the broiler and let it cool for 1 minute. Drizzle the balsamic mixture over the pizza, then scatter the fresh basil leaves over the top. I prefer using syrupy balsamic vinegar here because it clings better to the pizza and creates a more sophisticated flavor contrast with the sweet tomato and creamy cheese.

Cut the flatbread pizza into slices using a sharp knife or pizza cutter and serve immediately while the mozzarella is still warm and the basil is fragrant. The combination of warm cheese, fresh basil, and tangy balsamic is best enjoyed right away.