Naan Bread Olive Feta Pizza (Printable version)

Mediterranean-inspired naan topped with olive tapenade, feta, and a medley of roasted vegetables for a light, tasty meal.

# Needed ingredients:

→ 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 and freshly ground black pepper, to taste

→ Toppings

14 - 3.5 oz crumbled feta cheese
15 - 1/4 cup fresh basil leaves, torn
16 - 1/2 teaspoon chili flakes (optional)

# How to make it:

01 - Preheat the oven 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 lightly charred.
03 - In a food processor, blend Kalamata olives, capers, garlic, olive oil, and lemon juice to a coarse paste.
04 - Place naan breads on a large baking sheet and spread each with a generous layer of the prepared olive tapenade.
05 - Distribute roasted vegetables evenly over the tapenade, then sprinkle with crumbled feta cheese.
06 - Bake in the oven for 5 to 7 minutes until the naan is crisp and the feta is lightly golden.
07 - Remove from oven and garnish with torn fresh basil and chili flakes if desired. Slice and serve warm.

# Expert Suggestions:

01 -
  • It comes together in under 35 minutes, which means you can feed four people without the stress of traditional pizza dough.
  • The saltiness of the olives and feta against the sweetness of roasted vegetables creates a balance that feels sophisticated without pretending to be complicated.
  • You can make the tapenade while the oven does the work, so your hands stay mostly free.
02 -
  • Don't skip rinsing the capers—they're packed in salt and can easily overwhelm the tapenade if you use them straight from the jar.
  • The vegetables need to roast first so they're tender before going under the oven again; if you skip this step, your naan will be done long before the eggplant is.
  • Spread the tapenade thinner than you think you need to, because it's concentrated and a little goes a long way.
03 -
  • If you can't find fresh naan, store-bought works fine, but homemade naan from the bakery section tastes noticeably better and crisps up more dramatically.
  • Make extra tapenade even if you only need a little—it keeps beautifully and is transformative on eggs, toast, roasted fish, or even stirred into Greek yogurt as a dip.
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