Preheat oven to 500°F/260°C.
If using store bought naan, skip this step: To a mixing bowl, add the flour, baking powder, baking soda and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, but you don't want it sticky. Turn the dough onto a floured surface and knead until the dough is soft and stretchy. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven or microwave (without turning it on) or a warm space for 30 minutes until the dough has increased in size.

Divide the dough into 4 equal pieces. Heat a cast iron skillet over medium heat. Take 1 piece (cover the rest) and roll out until thin. Transfer to the hot pan and cook until the under-side starts to lightly brown and top bubbles. Turn and repeat. remove and set aside. Repeat with the other 3 pieces.
Stand the corn cobb on its end and use a sharp knife to cut off the corn, starting half way down the cobb (this way they won’t fly all over), turn and repeat. Add to a hot frying pan and toss until lightly charred, remove and set aside.

Lay the naan pieces onto a large baking sheet. Brush the edges with olive oil. Spread an even layer of pesto over the dough pieces, leaving a little border. Evenly spread pieces of mozzarella, tomatoes, pepper slices, onion slices. Sprinkle with corn kernels.
Place in the oven for 10-15 minutes until the crust is golden on the edges and the cheese is melted. Top with fresh basil and drizzle with olive oil before serving.