Naan Bread Pizza Olive Tapenade (Printable view)

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

# 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 torn fresh basil leaves
16 - 1/2 teaspoon chili flakes (optional)

# How To Make:

01 - Preheat the oven to 425°F.
02 - Toss bell pepper, zucchini, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 15 to 18 minutes until tender and lightly charred.
03 - In a food processor, pulse olives, capers, garlic, olive oil, and lemon juice until coarsely blended into a 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 roasted vegetables and crumbled feta cheese.
06 - Bake for 5 to 7 minutes until naan is crisp and feta begins to lightly brown.
07 - Remove from oven, sprinkle with fresh basil and chili flakes if using. Slice and serve warm.

# Expert Advice:

01 -
  • It comes together in 35 minutes, making weeknight dinner feel genuinely achievable.
  • The olive tapenade adds a briny depth that tastes like you've been cooking Mediterranean food your whole life.
  • Roasting the vegetables separately means they caramelize beautifully instead of steaming on the bread.
02 -
  • Roast the vegetables separately from the final bake—putting them on the naan first means they'll steam rather than caramelize, and you lose all that charred sweetness.
  • Don't add the basil until the very end; heat turns it dark and bitter instead of bright and herbaceous.
03 -
  • Buy pre-crumbled feta if you're short on time, but hand-crumbled stays distinct and creamy rather than dense.
  • Make the tapenade a day ahead—it actually deepens in flavor and saves you time when guests are about to arrive.
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