Naan Bread Olive Feta Pizza (Printable)

Fluffy naan with olive tapenade, feta, and roasted veggies for a quick Mediterranean 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 ounces crumbled feta cheese
15 - 1/4 cup fresh basil leaves, torn
16 - 1/2 teaspoon chili flakes (optional)

# How-To Steps:

01 - Set oven temperature to 425°F.
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 15-18 minutes until tender and slightly charred.
03 - Pulse olives, capers, garlic, olive oil, and lemon juice in a food processor until coarsely blended.
04 - Arrange naan breads on a large baking sheet; spread each with a generous layer of olive tapenade.
05 - Distribute roasted vegetables over the tapenade, then sprinkle crumbled feta cheese on top.
06 - Bake assembled naan for 5-7 minutes, until naan is crisp and feta is lightly golden.
07 - Remove from oven, sprinkle with fresh basil and chili flakes if desired. Slice and serve warm.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day when it's really just a 35-minute affair.
  • The combination of tangy tapenade, creamy feta, and charred vegetables hits every flavor note at once.
  • You can prep everything while the vegetables roast, so there's actual downtime built in.
02 -
  • Don't skip prepping the vegetables in advance—having them sliced and ready means you can actually relax while they roast instead of rushing.
  • The vegetables must roast first; if you try to bake them on top of the naan, they'll release moisture and make everything soggy.
  • Feta can turn bitter if it gets too hot, so watch that last 5-7 minutes closely and pull them as soon as it turns golden instead of waiting for deep brown.
03 -
  • Buy your feta from the deli counter if you can; it's creamier and fresher than the pre-crumbled versions that have stabilizers.
  • If your naan is thick, you can toast it slightly before topping to give it a head start so it crisps without overcooking the toppings.
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