Mix extra virgin olive oil and basil pesto together and spread ½ teaspoon onto each naan with a basting brush.
Slice tomatoes 3-4 times each. Tap to remove excess moisture. 3. Place ¼ cup shredded cheese and as many tomatoes as desired onto each mini pizza.
Place mini pizzas into the air fryer. You may need to cook 2 at a time. 5. Cook at 400°F for 4-5 minutes.
Top with fresh basil, cut chiffonade or torn into pieces.
Drizzle with balsamic glaze.
Notes
Fresh mozzarella is an option but when tested we found it didn’t melt up as nicely as the shredded and needed to cook quite a bit longer in the air fryer.● If you want to grate your own mozzarella cheese use the low moisture mozzarella (not the fresh, wetter mozzarella cheese).● Put the basil on the pizza after it’s cooked.