Naan Bread Pizza Olive (Printable)

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

# What You 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 prepare for roasting.
02 - Combine 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 - Blend Kalamata olives, rinsed capers, garlic, extra-virgin olive oil, and lemon juice in a food processor until a coarse paste forms.
04 - Arrange naan breads on a large baking sheet and spread each with a generous layer of the olive tapenade.
05 - Top each naan with roasted vegetables and crumbled feta cheese.
06 - Place the assembled naans in the oven and bake for 5 to 7 minutes until the bread is crisp and the feta is lightly golden.
07 - Remove from oven, sprinkle with fresh basil and chili flakes if desired, slice, and serve warm.

# Expert Hints:

01 -
  • It's ready faster than you can order takeout, with a homemade taste that feels entirely worth the effort.
  • The flavors taste like you've been cooking all day, even though you're really just layering brilliant ingredients on top of each other.
  • It works for solo dinners, last-minute entertaining, or when you need to feed a crowd without stress.
02 -
  • Don't skip rinsing the capers—they can be aggressively salty, and a quick rinse keeps them from overwhelming the delicate balance of the tapenade.
  • Roasting the vegetables separately first is the secret that keeps them tender and caramelized instead of steaming into bland mush when they hit the naan.
  • The basil goes on after baking, full stop. Cooked basil tastes like regret; fresh basil is where the brightness lives.
03 -
  • If your naan bread is cold from the fridge, let it sit at room temperature for a few minutes so it spreads more easily and crisps more evenly in the oven.
  • Crumble the feta by hand rather than cutting it—the irregular pieces melt more beautifully and distribute more naturally across the pizza.
  • Make extra tapenade and keep it in a jar in the refrigerator for a week. It's brilliant on toast, stirred into yogurt, or spooned alongside grilled fish.
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