Preheat the oven to 350 degrees F, and line a baking sheet with foil. Place naan on the prepared sheet and brush each piece lightly with olive oil.
In a small bowl, combine the ricotta, chives, garlic, kosher salt, and pepper.
Spread the ricotta evenly onto the naan, leaving space around the edges for a crust. Top evenly with the romano, followed by the mozzarella.
Bake for 12-15 minutes, or until the cheese has melted. Remove from the oven and top with arugula, a drizzle of balsamic, and a sprinkle of sea salt. Serve immediately.
Notes
This recipe recipe can easily scaled up as desired.