Preheat your oven to 400°F and line a baking sheet with parchment paper. Lay out the naan or flatbread, giving each one a light mist or brush of water to help them crisp up nicely. Set aside.

In a medium skillet over medium-low heat, warm the olive oil. Add the sliced onion, a pinch of salt, and a dash of red pepper flakes. Sauté until the onions soften and start to wilt—about 3 to 5 minutes. Stir in the honey and let everything caramelize into golden goodness. Once done, remove from heat.

While the onions are working their magic, mix the ricotta and feta together in a small bowl until creamy. Spread this cheesy blend over the naan, then layer on the honey-caramelized onions. Scatter the blueberries over the top.

Bake for around 10 minutes, or until the blueberries are just about to burst, the cheese is melty, and the naan is lightly toasted. Pull them from the oven, sprinkle with fresh arugula, and serve right away while everything’s warm and delicious.