Naan Bread Pizza Olive (Printable)

Fluffy naan with olive tapenade, crumbled feta, and roasted vegetables for a quick Mediterranean-style dish.

# 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 oven to 425°F. Toss bell pepper, zucchini, red onion, and eggplant with olive oil, oregano, salt, and pepper. Arrange vegetables on baking sheet and roast for 15 to 18 minutes until tender and lightly charred.
02 - In a food processor, pulse Kalamata olives, capers, garlic, olive oil, and lemon juice until a coarse paste forms.
03 - Place naan breads on a large baking sheet and spread a generous layer of olive tapenade over each.
04 - Distribute roasted vegetables evenly on each naan and sprinkle with crumbled feta. Bake for 5 to 7 minutes until naan is crisp and feta is lightly golden.
05 - Remove from oven, sprinkle with torn basil leaves and chili flakes if desired. Slice and serve warm.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means dinner can happen on a weeknight without stress.
  • The tapenade is briny and sharp, the feta is creamy and salty, and the roasted vegetables are soft with charred edges—every bite has contrast.
  • You can prep the tapenade ahead and swap vegetables based on what's in your crisper drawer.
02 -
  • Don't skip the first roast for the vegetables—those 15 to 18 minutes of heat are what build flavor and texture, not just cook them through.
  • Tapenade made in advance actually tastes better the next day as the flavors meld; you can prep it hours or even days ahead and store it in the fridge.
03 -
  • Make your tapenade a day or two ahead; the flavors deepen and meld as it sits, and it means you only have one thing to rush on dinner day.
  • If your naan breads are cold from the freezer, thaw them for 20 minutes at room temperature so they warm through evenly and develop better texture in the oven.
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