Preheat the grill to medium to medium-high heat (350- 400 degrees F).

In a pan over medium heat, add 1 tbsp of the olive oil and brown the sausage, about 5-7 minutes.

Meanwhile, in a medium-sized bowl, combine the ricotta, honey and dried oregano.

Next, equally divide the ricotta mixture onto each flatbread and spread evenly. Next, evenly divide the Italian sausage onto each flatbread then the fennel then top each flatbread evenly with the cheese.

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 size of your naan/pita bread. The lid should be closed throughout the cooking process.

Carefully remove from the grill and top with the fennel fronds and basil. Serve and enjoy!