Naan Bread Pizza Olive Tapenade (Print View)

Mediterranean naan topped with olive tapenade, feta, and roasted vegetables for a quick, flavorful meal.

# Components:

→ Base

01 - 4 large naan breads

→ Olive Tapenade

02 - 1/2 cup pitted Kalamata olives
03 - 2 tablespoons rinsed capers
04 - 1 garlic clove
05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon lemon juice

→ Roasted Vegetables

07 - 1 red bell pepper, sliced
08 - 1 yellow zucchini, sliced
09 - 1 small red onion, sliced
10 - 1 small eggplant, diced
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Toppings

15 - 3.5 oz crumbled feta cheese
16 - 1/4 cup torn fresh basil leaves
17 - 1/2 teaspoon chili flakes (optional)

# Directions:

01 - Set the oven temperature to 425°F.
02 - Toss bell pepper, zucchini, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly on a baking sheet and roast for 15 to 18 minutes until tender and slightly charred.
03 - Combine olives, capers, garlic, olive oil, and lemon juice in a food processor and blend into a coarse paste.
04 - Arrange naan breads on a large baking sheet and spread each with a generous layer of olive tapenade.
05 - Distribute roasted vegetables evenly over each naan and sprinkle with crumbled feta cheese.
06 - Place assembled naan pizzas in the oven and bake for 5 to 7 minutes until the bread is crisp and feta begins to turn golden.
07 - Remove from oven, garnish with fresh basil and chili flakes if desired, slice, and serve immediately.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, which means weeknight dinners stop feeling like a negotiation.
  • The olive tapenade has this salty, briny punch that transforms simple vegetables into something you'd order at a restaurant.
  • Crispy-edged naan with creamy feta and soft roasted eggplant feels indulgent without any of the fuss.
02 -
  • Don't skimp on the roasting time for vegetables—those 15 to 18 minutes make the difference between vegetables that are tender and ones that taste like they actually spent time in heat.
  • The naan crisps up fast in the oven, so set a timer and don't wander away or you'll end up with something that tastes slightly burnt instead of perfectly crisp.
03 -
  • If your naan bread is cold from the freezer, let it sit on the counter for a few minutes before topping so it cooks evenly instead of staying doughy in the middle.
  • The real secret to this tasting restaurant-quality is not overcrowding the naan—a generous layer is good, but a mountain of toppings just makes everything soggy and hard to eat.
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