Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet over medium heat. Add the sliced asparagus and mushrooms and cook for ~5 minutes, or until slightly tender. Remove from heat.
Place each piece of naan bread directly on a rack in the center of the oven. Cook for 2 minutes before removing with an oven mitt. Pull the rack out and use your oven mitt to slide each pizza onto a plate or cutting board.
Use a butter knife or silicone brush to spread a thin layer of basil pesto on each piece of naan. Then sprinkle on a layer of mozzarella cheese. Add about ⅓ of the cooked veggies to each pizza, then sprinkle on the rest of the cheese.
Put the pizzas back into the oven, placing them directly on the center rack again, and bake for 4-5 minutes or until the edges get crispy and the cheese is melted. Enjoy warm!
You can easily double or triple this recipe to make more servings for a bigger family. If you have leftovers, they store well in the fridge for a couple of days. Reheat under the oven broiler for a few minutes until warm.Nutrition: the actual sodium content of this recipe will depend on the type of pesto you use.