Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the two naan flatbreads on the baking sheet and lightly brush or spray the surface of each naan with water. Set aside.

Caramelize the Onions: In a medium pan, heat the olive oil over medium-low heat. Add the thinly sliced red onion and season them with a pinch of kosher salt and a pinch of red pepper flakes (if using). Cook the onions slowly for about 3-5 minutes, stirring occasionally, until they begin to soften. Then, stir in the honey and continue to cook, stirring frequently, allowing the onions to caramelize until they are deeply golden brown and tender, about 5-7 more minutes. Remove the pan from the heat.

Prepare the Cheese Mixture: In a small bowl, combine the ricotta cheese and feta cheese. Use a fork to gently mash them together until well combined and slightly creamy. Spread this cheese mixture evenly over the entire surface of each naan flatbread, leaving a small border around the edges.

Assemble the Pizza: Evenly distribute the warm honey-caramelized onions over the cheese mixture on both naan flatbreads. Then, sprinkle the fresh blueberries generously over the top of the onions.

Bake: Carefully transfer the baking sheet with the assembled naan pizzas to the preheated oven. Bake for about 10 minutes, or until the cheese has softened and is bubbly, the blueberries are nearly bursting and slightly softened, and the naan crust is toasted and golden at the edges.

Finish and Serve: Carefully remove the naan pizzas from the oven. Immediately sprinkle fresh micro arugula (or regular baby arugula) over the top of each pizza. Slice the naan pizzas into wedges and serve them warm. This sweet-savory naan pizza is best enjoyed fresh from the oven!