Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
Spread the pesto over the naan/flatbread, and top with most of the cheese. In a large bowl, toss together the zucchini, corn and olive oil, evenly coating the vegetables. Season with salt and pepper. Arrange the vegetables on top of the flatbreads. Sprinkle with remaining cheese.
Place the naan pizzas into the oven and bake for about 10 minutes, or until the zucchini and corn are cooked but still have texture, the cheese is oozy, and the naan is toasted. Remove from oven, sprinkle with parmesan and basil, and enjoy immediately.
I love using Stonefire Naan for the flatbreads. In this recipe, I use the Whole Grain Naan.