Preheat oven to 425. Heat a drizzle of olive oil in a large pan on medium heat. Add sliced onion with salt and pepper to taste and cook for 20-25 minutes stirring occasionally. If the onion starts to burn turn the heat down. Cook until caramelized.
Divide cooked onion and spread evenly over the naan. Sprinkle the torn goat cheese on top. Bake on cookie sheet for 8 minutes.
Meanwhile, toss arugula with a drizzle of olive oil and a little salt and pepper. After naan has cooled a bit, add fig slices and arugula on top. Enjoy!