Whole-grain naan is an excellent base for an ever-so-exotic pizza done on the grill. Top it with ground lamb cooked down with tomatoes and Middle Eastern spices. Quick pickled onions and a shower of fresh mint make for a bright finish. If you don’t have a grill (or don't feel like lighting up the barbecue) this can easily be done in a hot oven.
Get your gas or charcoal grill preheated to high heat/flame. Or preheat the oven to 450 degrees F.
In a shallow bowl, stir together the vinegar, sugar, and 1 teaspoon salt until dissolved. Cut half the onion into thin slices and toss with the vinegar solution. Leave to pickle, tossing from time to time.
Heat the olive oil in a large skillet over medium. Chop the remaining half onion and saute until tender, 5 minutes. Add the garlic and saute 1 minute. Add the lamb, 1 teaspoon salt, cumin, coriander, paprika, and pepper flakes. Turn the heat to medium-high and cook until the lamb is broken into small pieces, like taco meat, and cooked through. Add the diced tomatoes and simmer for 6 minutes, stirring occasionally. If it doesn't look particularly saucy, stir in a tablespoon or 2 of water. Remove from heat.
Remove the pizzas from the grill. Top each one with several slices of pickled onion and the fresh mint. Cut into quarters and serve immediately.