Preheat the oven to 350°F. Line 2 baking sheets with foil.
Using a medium-sized saucepan, bring the vinegar and honey to a boil. Reduce heat to medium-low and simmer until it begins to thicken and coat the spoon. This may take up to 20 minutes.
Meanwhile, place flatbread onto baking sheets. Melt your coconut oil, being careful not too get it too hot. Drizzle it over the flatbread and bake for 5 minutes. Chop spinach, tomatoes, and artichokes. Grate the cheese.
When the timer goes off, add the veggies and cheese to the flatbread, then toss back into the oven and bake for another 7-8 minutes.
Drizzle with the balsamic reduction, and serve with watermelon on the side. (Serving size: 1 naan bread, 1 cup watermelon)