Naan Bread Pizza Olive Tapenade (Printable Version)

Mediterranean naan bread topped with tangy olive tapenade, feta, and sweet roasted vegetables in under 35 minutes.

# 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 - 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, blend Kalamata olives, capers, garlic, olive oil, and lemon juice into a coarse paste.
04 - Arrange naan breads on a large baking sheet. 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 is lightly golden.
07 - Remove from oven, sprinkle with torn basil leaves and chili flakes, if using. Slice and serve warm.

# Expert Advice:

01 -
  • Its fast enough for a weeknight but impressive enough for guests who drop by unexpectedly.
  • The tapenade adds a salty, garlicky punch that makes plain marinara feel boring.
  • Roasting the vegetables brings out their sweetness and keeps the toppings from getting soggy.
  • You can clean out your vegetable drawer and call it intentional meal planning.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast and turn mushy.
  • Rinse the capers or the tapenade can taste aggressively salty, especially once the feta is added.
  • Use thick naan, not the thin flatbread kind, or it'll turn cracker-hard in the oven.
03 -
  • Make extra tapenade and keep it in the fridge for sandwiches, pasta, or scrambled eggs.
  • If your naan is thin, stack two pieces together before spreading the tapenade for a sturdier base.
  • Roast the vegetables a day ahead and store them covered in the fridge to make assembly even faster.
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