Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Preheat oven to 375°F and prepare a baking pan with non-stick cooking spray, set aside.
Heat oil in a skillet over medium-low heat. Cover and cook onions for 12-15 minutes or until onions become soft (if browning starts, stir in 1-2 teaspoons of water to prevent burning). Once onions are soft, stir in the fig jam and remove from the heat.
To assemble pizzette spread the fig and onion mixture over the naan bread. Layer with pulled chicken and blue cheese and place on the baking pan. Heat the pizzette in the oven for 10-12 minutes or until cheese is melted.
While pizzette is baking, pan fry pancetta rounds until they are cooked crisp, set aside.
Lightly toss the arugula with lemon juice, oil and black pepper. When pizzette is finished, cut into six slices and top each slice with pancetta round and arugula salad.