Preheat Oven to 400F. Lay naan onto baking sheet pan.
Drizzle each piece of naan with 1 tbsp olive oil and spread evenly with a spoon or pastry brush.
Lay tomato slices across naan. Sprinkle half of cheese on top, then onion, and more cheese. Sprinkle evenly with garlic powder and a pinch of salt and pepper.
Dollop 5-6 tsps of ricotta on naan and bake for 10 minutes.
After 10 minutes toss 1 cup spinach with 1/2 tsp of olive oil, a small squeeze of lemon juice, and salt and pepper.
Cover the flatbread with spinach and bake 5 more minutes.
Drizzle with more oil olive, if desired, cut and serve.