Get a campfire going. Wait until there's a bed of coals with a few small flames.
Put the naan on the cooling tray.
Spread the tomato tapenade on the naan.
Sprinkle the oregano, salt, and pepper on the naan.
Dice the scallion and basil and sprinkle it on the naan.
Slice the tomatoes and bocconcini and place on the naan.
Place the cooling tray with your pizza on the grill of a small campfire. Wait for 10 - 15 minutes or until the bottom of the naan is crispy and the bocconcini have melted.
Carefully remove the cooling tray from the fire and allow to cool.
Drizzle with balsamic reduction.