Preheat the oven to 450 F.
Saute the bacon over medium-high heat in a large skillet for about 4 minutes or until beginning to brown. Add the Brussels sprouts and cook for another 3 minutes or until softened. Season with salt and pepper. Place in a strainer to remove any extra liquid.
Place the naans on a baking sheet. Divide the Brussels sprouts mixture evenly among the flatbreads, leaving a 1/2 inch edge around each. Top each with 1/4 cup Fontina. Season with additional salt and pepper, if desired (but keep in mind that the bacon is very salty).
Bake for 8 to 10 minutes or until the cheese is melted and the naan is golden and crisp around the edges. Cut into pieces and serve.
NOTE: These can be served as appetizers (cut into small pieces) or as a main course with a salad.
GLUTEN-FREE VARIATION: Glutino makes individual frozen gluten-free pizza crusts. Follow the same instructions using one of those, though you may have to add on some additional cooking time.
*I like Stonefire naan crusts – they are sold either in the frozen aisle or in the bakery/bread section.