1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the naan flatbreads on the baking sheet, lightly spraying or brushing with water. Set aside.

2. Heat the olive oil in a medium pan over medium-low heat. Add the sliced red onion, season with a pinch of kosher salt, and add the red pepper flakes (if using). Cook the onions for 3-5 minutes, stirring occasionally, until the onions have softened. Stir in the honey and cook for another 3-5 minutes until the onions are golden and caramelized. Remove from heat.

3. In a small bowl, stir together the ricotta and feta cheese until well combined.

4. Spread the ricotta-feta mixture evenly over each naan flatbread. Top with the caramelized onions, followed by the blueberries.

5. Place the naan pizzas in the preheated oven and bake for 10 minutes, or until the blueberries have started to burst, the cheese has softened, and the naan is toasted to your liking.

6. Remove from the oven and sprinkle with micro arugula or regular baby arugula. Slice and enjoy immediately!

Serving Suggestions

• Pair with a light arugula salad, toasted nuts, or a crisp Sauvignon Blanc or Pinot Noir.

• Perfect for brunch, a light dinner, or as a shareable appetizer for parties.

Ingredient Substitutions

• Cheese Alternatives: Swap the feta for goat cheese, ricotta, or vegan feta for different textures and flavors.

• Sweetener Options: Use maple syrup instead of honey for a vegan version.

• Bread Options: Instead of naan, try pita, flatbread, or thin pizza crust.

Cooking Tips

• For Crispier Naan: Preheat a baking sheet or pizza stone before placing the naan in the oven.

• Caramelized Onions Tip: For deeply flavorful onions, cook on low heat for 15-20 minutes to avoid burning.

• Avoid Sogginess: If using frozen blueberries, thaw and pat them dry before adding them to the pizza.