On a baking tray or pizza pan, layout your Naan bread.
Mix in 1 Tbsp Parmesan cheese with ricotta mixture.
Spread cheese mixture evenly across bread with spoon, leaving a crust around the edges.
Top with spinach leaves. Set aside.
In a small saute pan, heat oil. When oil moves freely across the pan, add onions and asparagus. Saute until tender or until onions become translucent. Remove from heat.
Sprinkle sauted vegetables and artichoke hearts evenly across the bread.
Top with remaining 1/2 Tbsp Parmesan cheese.
Place in the oven and bake for 10 minutes or until crust begins to brown.