Naan Bread Pizza Olive Feta (Printable)

Fluffy naan layered with olive tapenade, roasted veggies, and feta for a tasty Mediterranean 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 torn fresh basil leaves
16 - 1/2 teaspoon chili flakes (optional)

# Directions:

01 - Preheat the oven to 425°F.
02 - Toss bell pepper, zucchini, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly on a baking sheet and roast for 15 to 18 minutes until tender and lightly charred.
03 - Blend Kalamata olives, capers, garlic, olive oil, and lemon juice in a food processor until coarsely combined.
04 - Arrange naan breads on a large baking sheet and spread each with a generous layer of olive tapenade.
05 - Distribute the roasted vegetables evenly over the naan breads and sprinkle with crumbled feta cheese.
06 - Bake for 5 to 7 minutes until the naan is crisp and the feta begins to brown lightly.
07 - Remove from oven, garnish with fresh basil leaves and optional chili flakes. Slice and serve warm.

# Expert Tips:

01 -
  • It's ready in 35 minutes from start to finish, which means you can feed yourself something restaurant-worthy on a busy night.
  • The tapenade is sharp and briny while the roasted vegetables turn soft and caramelized, creating this beautiful contrast of flavors that somehow tastes fancier than it actually is.
  • No special skills required—just chopping, roasting, and spreading, which leaves room to actually enjoy the process instead of stressing over it.
02 -
  • Don't overcrowd your baking sheet when roasting the vegetables—they need space to actually caramelize, not steam in a pile of oil.
  • The tapenade tastes best when it's coarse and chunky, not processed into a smooth puree, because those little briny bites are what make the pizza interesting.
  • Warm basil is sad basil, so always add it after everything comes out of the oven so it stays bright and alive.
03 -
  • Make your tapenade the night before—the flavors actually deepen as it sits, so it tastes even better the next day when you assemble everything.
  • If your naan is very thick, split them horizontally before adding toppings so they crisp up evenly instead of staying doughy in the middle.
  • Serve these with a crisp white wine like Sauvignon Blanc or even just sparkling water with a squeeze of fresh lemon, because the acidity balances all the rich, briny flavors beautifully.
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