Place the antipasti on a couple of pieces of kitchen paper to drain any excess oil.
Spoon the basil pesto onto the naan bread, and spread it around with the back of a spoon.
Once you've given he artichoke hearts, sun-dried tomatoes and olives a few minutes to drain, cut them into chunks (I cut the tomatoes fairly small but left the olives and artichokes a bit chunkier). Distribute them evenly across the pizza base.
Sprinkle over the cheese, and place onto a lined baking sheet. Bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the base is crispy and the cheese has fully melted.