1. Preheat the oven to 425ºF. Line two large baking sheets with parchment paper. Place two pieces of naan bread on each sheet. Lightly brush each piece with some olive oil.

    Preheat the oven to 425ºF. Line two large baking sheets with parchment paper. Place two pieces of naan bread on each sheet. Lightly brush each piece with some olive oil.
  2. In a small bowl, mix together the 1 teaspoon olive oil, ricotta, salt, pepper and dried basil until well combined. Divide the ricotta evenly among the four pieces of naan and spread (leaving a border around the edges).

    In a small bowl, mix together the 1 teaspoon olive oil, ricotta, salt, pepper and dried basil until well combined. Divide the ricotta evenly among the four pieces of naan and spread (leaving a border around the edges).
  3. Top each piece with a quarter of the mozzarella. Then place a quarter of the blueberries.

    Top each piece with a quarter of the mozzarella. Then place a quarter of the blueberries.
  4. Bake for about 10 to 13 minutes, until the crust is golden and the cheese is nice and melted, rotating the pans once during baking. Remove from the oven and top with the arugula and fresh basil.

    Bake for about 10 to 13 minutes, until the crust is golden and the cheese is nice and melted, rotating the pans once during baking. Remove from the oven and top with the arugula and fresh basil.
  5. Drizzle with the balsamic glaze. Slice and serve.

    Drizzle with the balsamic glaze. Slice and serve.