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Get your BBQ grill going over medium-high heat. Brush both sides of the naan with 1 tablespoon of extra virgin olive oil.
Lay the naan on the grill and cook for about 3 minutes per side, until it shows some char marks and starts to crisp up.
Return the naan to the grill and cook until the bottoms are brown and crispy and the mozzarella has completely melted and is bubbling.
While the flatbreads are on the grill, toss the arugula with the 1 teaspoon of balsamic vinegar. Once the flatbreads are cooked, pile the dressed arugula on top.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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