Easy Gourmet added to the repertoire

Once in a while I stumble upon an idea.  We really like the Naan Tandoori Indian-style bread, and the garden is going crazy on us,  and I'm bored with the nightly zucchini, green beans, tomato and basil meals, with occasional beets or potatoes.    Here's the easy as pie pizza we've grown to love, since it's a variation on the garden.  The size of this is about 7 inches diameter, just enough for one full meal.   Add a salad, or carrot sticks and cucumber slices.

We prefer the whole wheat Naan bread, but the one that was available was garlic....still good.

And the easiest sauce on the planet:

Our favorite is the basil pesto.   Didn't like the cilantro sauce, but the sun-dried tomato is a good choice.
Here is our recipe:
Very lightly saute the vegetables, just until soft.  (I had zucchini and onion today)
Lightly brush the edges of the crust with olive oil.  (optional)
Lightly and sparingly brush the bread with one of the sauces.  (or two)
Top the bread with whatever you have in the refrigerator....we keep some fresh mozza, artichoke hearts, fresh kalamata olives, sometimes mushrooms, and some freshly grated parmesan. 
Place slices of fresh tomato on top...our Juliets work best...not quite as juicy.
Liberally spread fresh basil all over.
You can see it's heavy on the vegetables, and light on the sauces and cheese.  (I would have put a bit more fresh mozzarella, if I'd had it.)  (oops, I forgot the basil...oh well, still good.)
Bake @ 400-420 for 8-10 minutes (no more, just enough to heat through, since the crust is already cooked.)
Devour.
Feel satisfied.
Feel smug, because it's so healthy.
  YUM.