Heat oil in a skillet over medium heat. Add the lamb, salt, pepper, smoked paprika, ground cumin, red pepper flakes, and cayenne pepper and cook the meat, breaking it up with the edge of a spoon, until no longer pink and cooked through, about 8 minutes. Drain excess fat and set aside.

Meanwhile, in a bowl mix together the ricotta and mascarpone until well combined. Spread the ricotta mixture on top of each of the naan breads. Then, divide the lamb mixture evenly on top, and the red onions.

When the grill is hot, oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)

Place the naan “pizzas” on top of the hot grill and cook until golden brown on the bottom and slightly crisp, 6 to 8 minutes depending on the sizes of your naan/pita bread. The lid should be closed throughout the cooking process.

Carefully remove from the grill and top with the mint and dill. Serve and enjoy!