Method:

Sift the flour and baking powder together into a large bowl. Add the yogurt and salt and mix well. Knead the dough inside the bowl until smooth. Divide the dough into eight portions and roll into balls. On a floured surface, roll each ball into rounds. Heat a grill pan until hot and cook the naan for 2 minutes in each side in the dry grill pan. Then brush with melted butter.
Blend the ricotta, lemon juice and zest, garlic, and a good grind of salt and pepper until light and fluffy. On the grill pan drizzle oil and cook the broccoli until crisp-tender and lightly fluffy. Season with salt and pepper. Assemble the naan pizzas by spreading the whipped ricotta evenly onto each naan bread. Top evenly with the charred broccoli and sun-dried tomatoes. Sprinkle each pizza with crushed red pepper flakes and drizzle of oil from the jar of the sundried tomatoes and garnish with the fresh spring onions.