0 Heat the oven to 425°F.
1 Add the garlic and 1 tablespoon of the oil to a braiser, large high-sided skillet, or medium Dutch oven set over medium heat. Cook, stirring, until beginning to sizzle but not brown, 1 to 2 minutes. Add the tomato paste and a pinch of red pepper flakes and cook, stirring, until it begins to darken, about 1 minute.
2 Add the chickpeas, tomatoes and their juices (breaking the tomatoes into pieces if necessary), water, 3/4 teaspoon kosher salt, 1/2 teaspoon Italian seasoning, and several grinds black pepper. Bring to a simmer and cook, lowering the heat if it begins to simmer too rapidly, until the liquid is reduced and a spoon leaves a clean trail when scraped against the bottom of the pot, 12 to 15 minutes. Taste and season with more salt and pepper.
3 Meanwhile, in a small bowl, whisk together the remaining 4 teaspoons oil, remaining 1/4 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, and a pinch each salt, black pepper, and red pepper flakes.
4 Arrange the naan on two large baking sheets. Brush each one with the pizza oil. Top evenly with the chickpea mixture, followed by the mozzarella, leaving a small border if desired for the "pizza crust."
5 Bake, rotating the baking sheets top to bottom halfway through, until the naan is crisp and the cheese is melted and browned in spots, 11 to 13 minutes. Top with fresh basil.
