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In a food processor, mix arugula, basil, Parmesan, pine nuts, garlic, salt and pepper.
Gradually pour 60 mL (¼ cup) olive oil and pulse until smooth, scraping down the sides of the bowl as needed.
Oven directions: Preheat oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Barbecue directions: Preheat grill to medium-high.
Divide pesto, mozzarella and tomatoes between the naan breads.
Oven directions: Place naan breads on the baking sheet. Bake in the oven for 12–15 minutes or until bread is slightly golden. Barbecue directions: Turn heat off on half the barbecue and oil the grill on that side. Place pizzas on the side with no heat and cook for 5–8 minutes. Top with basil leaves before serving.
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