Naan Bread Pizza Olive Tapenade (Print Version)

Fluffy naan topped with olive tapenade, feta, and roasted vegetables, perfect for a light Mediterranean meal.

# What You’ll Need:

→ 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 - Set the oven to 425°F and allow it to reach temperature.
02 - Combine bell pepper, zucchini, red onion, and eggplant with 2 tablespoons 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, pulse Kalamata olives, capers, garlic, olive oil, and lemon juice until a coarse paste forms.
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 the tapenade, then sprinkle with crumbled feta cheese.
06 - Bake assembled naan pizzas for 5 to 7 minutes until the naan edges turn crisp and the feta starts to brown lightly.
07 - Remove from oven, scatter fresh basil leaves and chili flakes if desired. Slice and serve warm.

# Additional Tips::

01 -
  • It comes together in under 40 minutes, no elaborate dough waiting around.
  • The olive tapenade has this salty, briny intensity that transforms simple vegetables into something restaurant-worthy.
  • You get that crispy naan texture with melted feta and charred vegetables in every bite.
02 -
  • Spread your vegetables in a single layer on the baking sheet or they'll steam instead of roast, and you'll miss that whole caramelized sweetness that makes this special.
  • Don't skip the roasting step and just use raw vegetables, I tried that once thinking I was saving time and it was honestly sad and watery.
  • The feta amount sounds generous until you taste how much it actually needs to balance the salty tapenade.
03 -
  • Make a double batch of olive tapenade and keep it in the fridge because you'll suddenly find yourself spreading it on everything from toast to chicken.
  • If your naan starts browning too fast, tent it loosely with foil while the vegetables and feta finish cooking.
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