In a food processor, puree the pistachios until they reach a powder like consistency, then add in the Gordal olives from Spain, garlic, arugula and oil. Season with pepper, to taste. Set aside.
Preheat oven to 450 F.
Heat a tablespoon of oil in a nonstick skillet over medium-low heat. Add in the onions and saute until dark and caramelized, about 50 minutes. Set aside.
Meanwhile, place the grapes and rosemary on a baking sheet and drizzle with a tablespoon of oil.
Place the naans on baking sheets and drizzle with the remaining tablespoon of oil. Roast the grapes for 20-25 minutes or until caramelized, and the flatbread for 5-10 minutes just until toasted around the edges.
When ready to serve, smear the olive pesto all along the toasted naans. Top with the roasted grapes, figs, Dark Hojiblanca olives from Spain, caramelized onions and pistachios. Enjoy!