1. Heat a pan over high heat. Add tri-color tomatoes with a small amount of olive oil and sauté until blistered. Remove from heat and set aside.

 2. Spread a thin layer of pizza sauce over the naan flatbread. Top with shredded mozzarella. 

3. Remove burrata from liquid and gently break apart over the flatbread.

 4. Add blistered tomatoes and finish with a light sprinkle of additional mozzarella.

 5. Place naan pizzas on the top rack of a hot grill. Close the lid and cook for 10–12 minutes, rotating every 3 minutes to maintain even heat. 

6. Once cheese is fully melted, remove from grill and allow to cool slightly. Slice into quarters, drizzle with balsamic glaze and remaining olive oil, and garnish with fresh basil.