Naan Bread Pizza Olive Tapenade (View Print Version)

Mediterranean dish with naan, olive tapenade, feta, and roasted vegetables for a quick 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)

# Method:

01 - Preheat the oven to 425°F.
02 - Toss sliced bell pepper, zucchini, red onion, and diced eggplant with 2 tablespoons olive oil, oregano, salt, and pepper. Spread evenly on a baking sheet and roast 15-18 minutes until tender and lightly charred.
03 - Combine olives, capers, garlic, olive oil, and lemon juice in a food processor and blend to a coarse paste.
04 - Place naan breads on a large baking sheet and spread each with a generous layer of olive tapenade.
05 - Top each naan with the roasted vegetables and crumbled feta cheese.
06 - Bake for 5-7 minutes until the naan is crisp and feta is lightly golden.
07 - Remove from oven, sprinkle with fresh basil leaves and chili flakes if desired. Slice and serve warm.

# Expert Advice:

01 -
  • Ready in 35 minutes but tastes like you fussed over it for half the day.
  • The salty olive tapenade and creamy feta play perfectly against those warm, slightly charred vegetables.
  • Naan gets crispy at the edges while staying soft underneath, which honestly feels like cheating on homemade pizza crust.
02 -
  • Tapenade is happier as a coarse paste than a smooth spread, it keeps texture and character instead of becoming one-dimensional puree.
  • Don't skip rinsing those capers or your entire pizza becomes a salt bomb that makes you regret everything.
  • The eggplant has to be smaller pieces than the other vegetables or it'll still be firm while everything else is melting, and that texture mismatch ruins the whole thing.
03 -
  • If your naan is thick and chewy, you're doing it right, and thin crispy naan is a different texture entirely so buy what suits how you want this to feel.
  • Roast your vegetables on the largest baking sheet you have so they can spread out and actually char instead of steaming in a pile.
  • Feta doesn't need to be melted into oblivion, it's better when it stays mostly itself but gets warm enough that the flavors marry together.
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