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Preheat your oven to 400.
Let’s prep the leeks. Slice the dark green stems off, along with the roots. Then take your knife and slice each leek lengthwise. Place the leeks cut side down and thinly slice them into tiny half moons. Place the sliced leeks in a bowl of water and let them sit about five minutes, wigging them with your fingers. Dump the (dirty!) water and rinse the leeks once more, until completely clean.
Heat two-three Tbs. extra-virgin olive oil in a medium pan over medium heat. Add the leeks with a pink of salt and sauté for five or six minutes, until they soften and start to get a little color on them. Add the garlic and pepperoni and keep sautéing another five, until the pepperoni curls slightly, and the whole thing is fragrant. Taste it. You might need a little more salt, but the pepperoni is salty, so just taste it and tweak if you need.
Place the naan on a rimmed baking sheet and brush a little oil over each one. Evenly divide the leeks and pepperoni over each “crust” and sprinkle each with the cheese. See how simple that was? Bake roughy 20-30 minutes, or until the cheese is melted and starting to brown and bubble in places.
Let them cool a couple of minutes (yeah right), slice and serve!
Makes four mini naan pizzas.