Save I discovered this recipe on a lazy Sunday afternoon when my neighbor brought over a bag of warm naan from the bakery and I had half a container of homemade olive tapenade sitting in my fridge. It seemed silly at first—pizza on naan?—but ten minutes later, golden and bubbling, it became the kind of meal that changes how you think about shortcuts. That one simple combination taught me that sometimes the best food doesn't require hours of fussing; it just requires paying attention to what tastes good together.
The first time I made this for guests, I was genuinely nervous about serving pizza on naan—it felt too casual, too much like I was cutting corners. But watching my friend take that first bite, eyes widening at the combination of tangy olive, salty feta, and the slight crisp of the bread, I realized casual is often exactly what people need. She asked for the recipe before her plate was even empty.
Ingredients
- Naan breads: Look for thick, soft naan—either from the bakery section or frozen works beautifully. They act as your sturdy base and develop that essential crispy bottom when they hit the oven.
- Kalamata olives: Pitted is non-negotiable here; it saves you the mess and keeps the focus on flavor. These briny little gems are the backbone of your tapenade.
- Capers: Rinse them before using to dial back the salt and sharpen their tangy punch.
- Garlic: One small clove is enough—too much will overpower the delicate balance of the tapenade.
- Extra-virgin olive oil: Use the good stuff you actually like drinking; it's only two tablespoons so make them count.
- Lemon juice: Freshly squeezed tastes so much brighter than bottled, and it keeps the olives from tasting one-dimensional.
- Bell pepper and zucchini: These are your workhorses; they caramelize sweetly and soak up the oregano beautifully.
- Red onion and eggplant: The onion adds a soft sweetness when roasted, and the eggplant soaks up flavor like a sponge.
- Dried oregano: It blooms when mixed with hot oil, releasing its herbaceous warmth throughout the vegetables.
- Feta cheese: Crumble it by hand if you can; the irregular pieces distribute better than pre-crumbled versions.
- Fresh basil: Torn, not chopped, and added at the very end so it stays bright and fragrant.
- Chili flakes: Optional but worth it—they add heat and a tiny spark of complexity.
Instructions
- Heat your oven:
- Set it to 425°F and let it preheat fully while you prep. A hot oven is what gives your vegetables those caramelized edges and your naan that crucial crispness.
- Roast the vegetables:
- Toss the bell pepper, zucchini, onion, and eggplant with olive oil, oregano, salt, and pepper. Spread them on a baking sheet in a single layer—avoid crowding—and roast for 15 to 18 minutes until they're tender with lightly charred edges. You'll smell the oregano intensifying as they cook.
- Make the tapenade:
- While the vegetables roast, pulse the pitted olives, rinsed capers, garlic clove, olive oil, and lemon juice in a food processor until you have a coarse, chunky paste. It should still have texture; don't over-blend it into oblivion.
- Assemble your bases:
- Pull out your naan breads and lay them on a clean baking sheet. Spread each one generously with the olive tapenade, right up to the edges.
- Add your toppings:
- Distribute the warm roasted vegetables evenly across each naan, then scatter the crumbled feta on top. The warmth of the vegetables will start softening the cheese even before it hits the oven.
- Second bake:
- Slide everything into the oven for 5 to 7 minutes until the naan is crispy on the bottom and the feta is just beginning to turn golden. Watch for this window; you want the cheese warm, not melted into oblivion.
- Finish and serve:
- Pull the naan pizzas from the oven, tear fresh basil over the top, and sprinkle with chili flakes if you're using them. Slice while warm and serve immediately, before the naan loses its crisp.
Save There's something deeply satisfying about pulling these golden, bubbling naan pizzas from the oven—it's the moment when a collection of good ingredients suddenly becomes more than the sum of its parts. My daughter once said it tasted like summer even though we were making it in January, and somehow she was exactly right.
Flexibility and Swaps
This recipe thrives on substitution. Cherry tomatoes, mushrooms, and artichoke hearts all roast beautifully on that same sheet pan. Spinach wilts into the tapenade if you want something greener. In winter, I've roasted root vegetables—carrots, beets, sweet potato—and they bring an earthy sweetness that's completely different but equally delicious. The structure stays the same; the story changes based on what your market has or what your craving asks for.
Making It Work for Different Diets
For a vegan version, swap the feta for a plant-based alternative or skip it entirely in favor of nutritional yeast sprinkled over the warm naan. The olive tapenade is already vegan, and the roasted vegetables carry enough flavor that you won't miss the cheese. I've also made this dairy-free by simply using more tapenade and letting the vegetables shine—some versions of a recipe don't need everything the original calls for.
Serving and Pairing
Serve these naan pizzas on a wooden board or a large platter so people can tear into them warm. A crisp white wine like Sauvignon Blanc brightens all the Mediterranean flavors, or stick with sparkling water with fresh lemon if you're keeping it simple. These pizzas are light enough to be lunch but substantial enough for dinner, and they pair beautifully with a simple green salad dressed in nothing but olive oil and lemon.
- Eat these while they're still warm; cold leftover naan loses its appeal, though the tapenade keeps beautifully in the fridge for days.
- If you're feeding a crowd, you can assemble the tapenade and roast the vegetables hours ahead, then bake everything together just before serving.
- Leftover roasted vegetables can be chopped and stirred into a grain bowl the next day, so don't feel wasteful if you make extra.
Save This naan bread pizza has become my answer to the question 'What do you cook when you want something delicious but don't have much time?' It's proof that simplicity and good ingredients matter more than complexity. I hope it becomes yours too.
Recipe FAQs
- → Can I substitute the vegetables used?
Yes, seasonal or preferred vegetables such as mushrooms, cherry tomatoes, or spinach work well when roasted for this dish.
- → What is the best way to prepare the olive tapenade?
Blend Kalamata olives, capers, garlic, olive oil, and lemon juice in a food processor until coarsely combined to maintain texture.
- → How do I achieve a crisp naan base?
Bake the assembled naan on a large sheet at 425°F for 5-7 minutes until the edges are crisp and the toppings are slightly browned.
- → Can this dish be made vegan?
Use a plant-based feta alternative to keep the creamy texture while making it suitable for a vegan diet.
- → What herbs complement this dish best?
Fresh basil adds a bright, aromatic note, while dried oregano used in roasting vegetables enhances the Mediterranean flavors.