• Preheat the oven to 375℉.

Caramelized Onions

• Combine onions, ⅓ cup water, 2 teaspoon olive oil, and ¼ teaspoon salt in a saute pan.
  1 medium onion, 2 teaspoon olive oil
• Bring to a boil. Cover and cook until the water evaporates (about 5 minutes).
• Remove cover. Reduce heat to medium. Spread onions evenly in the pan. Try to keep the onions in a single layer.
• Stir every 2 minutes until onions are soft, brown, and a little bit sticky. Try to keep the onions evenly distributed after each stir.
• Combine a pinch of baking soda with 2 teaspoon water. Add to onions. Stir constantly until the water evaporates.
  1 pinch baking soda
• Transfer onions to a bowl and set aside. Tip: For easier clean-up later, deglaze the pan with some water now and set it aside.

Pizzas

• Place the two pieces of naan on a rimmed baking sheet (line the baking sheet with parchment for easier clean-up).
  2 pieces garlic naan
• Drizzle naan with olive oil. Use a pastry brush to coat all of the naan (including the "crust") with olive oil.
  olive oil
• Distribute grated garlic evenly over each piece of naan and sprinkle each piece of naan with dried oregano.
  ½ teaspoon dried oregano, 5 cloves garlic
• Cover each piece of naan with shredded mozzarella cheese.
  1 package shredded mozzarella
• Add 4 tablespoons of ricotta cheese to each pizza. Press with the back of a spoon to flatten.
  8 tablespoon ricotta cheese
• Top with crumbled bacon and 1 teaspoon of grated parmesan per pizza.
  2 teaspoon grated parmesan cheese, 6 slices bacon
• Transfer to the oven and bake for 10 minutes.
• Remove the pizzas from the oven and top with the caramelized onion.
• Return pizzas to the oven for about 5 more minutes, or until cheese are melted and the crust is golden brown.