Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.
The Peanut Sauce:
In a blender, combine sesame oil, peanut butter, soy sauce, rice wine, water, rice vinegar, canola oil, brown sugar, ginger and chili garlic sauce. Blend until smooth.
The Pizza:
Lay 2 pieces of naan on a pizza peel or on a baking sheet (if you're not using a pizza stone).
Spread 2 tablespoons of peanut sauce on each piece of naan.
Divide half of the chicken, red bell pepper, carrots, mozzarella cheese and Parmesan cheese evenly between the 2 pieces of naan.
If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
Transfer the pizzas to a cutting board and let rest for 5 minutes before slicing.
Repeat with the remaining ingredients.
Slice the pizzas and garnish with minced cilantro. Serve.