• Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes. A baking sheet can be used instead of a stone.
• Preheat a grill or grill pan to medium-high heat.
• Brush both sides of the zucchini, red bell pepper and red onion with olive oil and season with salt.
• Grill the vegetables until just tender and slightly charred, about 2 minutes per side for the zucchini and bell peppers, and 3 to 4 minutes per side for the onions. If using a grill pan, it may be necessary to cook the vegetables in two batches.
• Cut the zucchini pieces in half or thirds, cut the bell peppers in strips and cut the root end off of each onion wedge.
• Spread about 2 teaspoons peanut sauce on each naan. Divide the vegetables evenly between the naans. Sprinkle each with 1 ½ tablespoons mozzarella.
• Lay 4 pizzas on a pizza peel or on a baking sheet (if not using a baking stone). If using a pizza peel, transfer the pizzas from the peel to the preheated stone. If using a baking sheet, place the baking sheet in the oven.
• Bake until the cheese is melted and the naan is golden brown, 7 to 8 minutes. Repeat with the remaining 4 pizzas.
• Garnish with cilantro. Serve.

The sauce:

• In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, agave nectar, rice vinegar and chili garlic sauce until smooth.