Pin It I stumbled on this naan pizza idea one Friday night when I had leftover vegetables wilting in the crisper and zero patience for kneading dough. The naan bread I'd bought for another meal sat unopened, and I thought, why not? That experiment turned into something I crave regularly now. The smell of roasted eggplant and bell pepper mixing with briny olives still takes me back to that first spontaneous dinner.
I made this for my sister once when she showed up hungry after a long drive. She watched me spread the tapenade and said it smelled like vacation. By the time the naan came out of the oven, crispy and golden, she'd already claimed two pieces. We ate standing at the counter, tearing basil leaves with our fingers, and she asked me to text her the steps before she left.
Ingredients
- 4 large naan breads: Use the thickest naan you can find so it stays fluffy inside while crisping up on the edges.
- 1/2 cup pitted Kalamata olives: Their rich, fruity brine is the backbone of the tapenade and worth buying the good ones.
- 2 tablespoons capers, rinsed: Rinse them well or the tapenade can turn too salty and overpower the vegetables.
- 1 garlic clove: One clove is enough to add warmth without making the tapenade taste raw.
- 2 tablespoons extra-virgin olive oil: This binds the tapenade and adds silky richness.
- 1 tablespoon lemon juice: Brightens the olives and keeps the tapenade from feeling too heavy.
- 1 red bell pepper, sliced: Roasting turns it sweet and slightly smoky.
- 1 yellow zucchini, sliced: Yellow zucchini holds its shape better than green and looks cheerful on the pizza.
- 1 small red onion, sliced: Roasting mellows its sharpness into something caramelized and tender.
- 1 small eggplant, diced: Dice it small so it roasts evenly and gets those crispy edges.
- 2 tablespoons olive oil: Coat the vegetables generously so they roast instead of steam.
- 1/2 teaspoon dried oregano: A little oregano ties the vegetables to the Mediterranean vibe.
- Salt and freshly ground black pepper, to taste: Season boldly before roasting so the flavors deepen in the oven.
- 3.5 oz feta cheese, crumbled: Feta adds creamy saltiness and softens just enough in the oven.
- 1/4 cup fresh basil leaves, torn: Tear them at the last second so they stay bright green and fragrant.
- 1/2 teaspoon chili flakes (optional): A pinch of heat wakes up the sweetness of the roasted vegetables.
Instructions
- Preheat the oven:
- Set it to 425°F (220°C) so it's blazing hot when the vegetables go in. A hot oven is the only way to get those caramelized edges.
- Roast the vegetables:
- Toss the bell pepper, zucchini, onion, and eggplant with olive oil, oregano, salt, and pepper until everything glistens. Spread them out on a baking sheet in a single layer and roast for 15 to 18 minutes, stirring halfway, until they're tender and lightly charred.
- Make the tapenade:
- While the vegetables roast, pulse the olives, capers, garlic, olive oil, and lemon juice in a food processor until you have a coarse, spreadable paste. Don't overblend or it'll turn into a slick puree instead of something chunky and interesting.
- Prep the naan:
- Lay the naan breads on a large baking sheet and spread each one with a generous layer of tapenade, going all the way to the edges. The tapenade acts like sauce, so don't be shy.
- Add toppings:
- Scatter the roasted vegetables over the tapenade and sprinkle crumbled feta on top. The feta will soften and turn golden in the oven.
- Bake the pizzas:
- Slide the baking sheet into the oven and bake for 5 to 7 minutes, until the naan is crisp and the feta has started to blister. Watch them closely so the edges don't burn.
- Finish and serve:
- Pull the pizzas from the oven, scatter torn basil and chili flakes over the top, then slice and serve while they're still warm. The basil will wilt slightly from the heat and smell incredible.
Pin It One summer evening, I made these pizzas for a backyard dinner with friends. We ate them outside while the sun set, and someone said the basil smelled like the garden next door. Everyone took seconds, and I realized this wasn't just a quick meal anymore. It had become the thing I'd make when I wanted people to feel welcome without spending hours in the kitchen.
Vegetable Variations
I've swapped the vegetables based on what looked good at the market, and it always works. Cherry tomatoes halved and roasted turn jammy and sweet. Mushrooms get meaty and earthy. Spinach wilts perfectly if you scatter it on after baking. In the fall, I've used cubed butternut squash, and in spring, asparagus tips. The tapenade and feta are forgiving enough to carry whatever vegetables you choose.
Making It Vegan
I've made this for a vegan friend by skipping the feta and adding nutritional yeast and a drizzle of tahini after baking. It wasn't the same, but it was still delicious. There are some good plant-based feta options now that crumble nicely and add the salty creaminess you're looking for. Just check the label to make sure they melt a little under heat.
Serving Suggestions
I like to serve these with a simple arugula salad dressed with lemon and olive oil. The peppery greens balance the richness of the tapenade and feta. If you're drinking wine, a crisp Sauvignon Blanc or a light rosé works beautifully. Sometimes I just pour sparkling water with a wedge of lemon and call it perfect.
- Serve with a side of hummus and pita chips for a fuller Mediterranean spread.
- Drizzle with balsamic glaze right before serving for extra tang.
- Leftovers reheat well in a hot oven for a few minutes, don't microwave or the naan turns chewy.
Pin It This pizza has saved me on busy nights and surprised me on slow ones. It's the kind of recipe that gets better the more you make it, and I hope it finds a place in your kitchen too.
Recipe FAQs
- → What type of olives work best for the tapenade?
Kalamata olives are ideal as they offer a rich, tangy flavor that complements the vegetables and feta perfectly.
- → Can I use other vegetables instead of those listed?
Yes, seasonal vegetables like mushrooms, cherry tomatoes, or spinach can be roasted for a fresh twist.
- → How can I make this dish vegan-friendly?
Swap the feta for a plant-based cheese alternative and ensure the bread contains no dairy or eggs.
- → What is the best way to prep the vegetables?
Slice the vegetables evenly, toss with olive oil, oregano, salt, and pepper, then roast until tender and slightly charred.
- → How do you achieve a crispy texture for the naan?
Bake the assembled naan with toppings for 5–7 minutes at high heat to crisp the bread while warming the toppings.