Step 1

Pre-heat oven to 425°F. Place naan flatbread on a pizza stone or baking sheet lined with parchment paper.

Step 2

Spread pesto evenly between both flatbreads, then divide shallot and garlic slices between the two flatbreads, spreading them out evenly. Top each flatbread with mozzarella slices, then add the sun-dried tomatoes, olives, feta cheese, and oregano (all divided equally between the two flatbreads).

Step 3

Bake the flatbreads for 8-10 minutes until the edges are golden brown and the cheese is melted. Garnish with red pepper flakes and/or fresh basil as desired.