Preheat oven to 400 degrees. Lightly coat a large baking dish with baking spray.

Slice the potatoes and portobello mushroom, and halve the cherry tomatoes. Place the veggies in a large bowl. Drizzle the 1 1/2 TBSP of olive oil on top of the veggies. Add in the chives, 1/4 TSP sea salt and 1/8 TSP pepper. Toss together.

Pour the veggies into the baking dish. Cook about 30 minutes or until tender, tossing halfway through.

To make the pesto, combine the arugula, pine nuts, nutritional yeast, lemon, garlic, and remaining olive oil, sea salt and pepper in a food processor. Pulse until mostly smooth. Scrape down the sides of the pesto and pulse again until smooth.

Spread the pesto evenly onto the tops of the naan flatbreads. Once the veggies are done cooking, spoon them evenly onto the mini pizzas.

Fire up your grill to medium heat, and throw your naan pizzas on. Grill until the naan are lightly browned and crispy. Enjoy while they're hot!