Preheat your grill to medium-high heat for about 5 minutes. Combine olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper in a small bowl. Brush both sides of each naan flatbread generously with this aromatic oil mixture.

Place the prepared naan directly on the grill grates and cook for 2-3 minutes until you see those beautiful grill marks and the bread starts charring lightly. Don't walk away—watch for the golden-brown color developing.

Carefully flip each flatbread and grill the opposite side for another 2 minutes until it's equally charred and crispy. The sizzling grilled flatbread crowd recipe depends on this crucial step for texture.

Transfer the grilled flatbread to a clean surface and immediately top each one with roasted red peppers, halved cherry tomatoes, and fresh mozzarella balls while still warm. The heat helps the cheese soften slightly.

Top with fresh arugula and garnish with chopped fresh basil and red pepper flakes for color and heat. Drizzle balsamic glaze generously across each flatbread appetizer.

Cut each flatbread into quarters or thirds and arrange on a serving platter. Serve immediately while the grill marks are still visible and the cheese is warm.