I'm still not totally convinced that naan pizza is pizza. But this recipe is a delicious way to dress up flatbread, and it makes an equally good dinner or party appetizer. Buy the best fresh ricotta you can find -- we happen to have a market that makes it in-house, and it's notably more delicious than the stuff in the supermarket (which I also love).
Warm olive oil over medium heat in a medium pot. Add garlic and cook until very fragrant, about a minute. Add broccoli along with 1/4 cup water, 1/4 teaspoon salt and the red pepper flakes. Stir, cover and adjust heat to maintain a gentle simmer. Cook until broccoli breaks down easily when pressed with a spatula or wooden spoon, about 30 minutes. Off the heat, stir in lemon juice and mash to a coarse puree.
Meanwhile, preheat oven to 400°F with a rack in the center. Brush naan lightly with olive oil. Spread 1/4 of the ricotta on each naan. Top each naan with a scant 1/4 of the broccoli puree (use your judgment, there may be some left over), a sprinkle of the parmesan (reserve some to sprinkle when removed from oven) and 1/4 of the chopped olives.
Bake directly on the oven rack for about 10 minutes, until naan is crisp on the underside and ricotta is heated through. Sprinkle with black pepper and remaining parmesan, cut into wedges and serve.