Save There was a Thursday when I had naan bread left over from the night before, and instead of letting it go stale, I wondered what would happen if I treated it like pizza dough. A jar of olive tapenade was already open in the fridge, some roasted vegetables from meal prep waiting nearby, and suddenly this came together—Mediterranean flavors on crispy, pillowy bread in less time than it takes to order delivery. It became one of those happy kitchen accidents that turned into something I make constantly.
I made these for friends on a summer evening when the garden was overflowing and I needed to use up vegetables before they wilted. Everyone was skeptical about the naan-pizza concept until they bit into one and tasted how the feta melted just slightly while the vegetables charred at the edges. By the end of the night, the only thing left on the platter was crumbs.
Ingredients
- Naan breads: The foundation here—look for the thicker, fluffier kind from the bakery section or frozen aisle, as they hold up better to toppings and oven heat than thin varieties.
- Kalamata olives: Pitted is essential; nobody wants to bite into a pit. Their briny, meaty flavor is what makes this dish sing.
- Capers: These tiny bursts of salt and tanginess cut through the richness of the feta beautifully, so don't skip them.
- Garlic: Just one clove is enough—the tapenade should taste like olives first, garlic second.
- Extra-virgin olive oil: This appears twice in the recipe for good reason: once in the tapenade for flavor, once for roasting vegetables.
- Lemon juice: Brightens everything it touches; this is non-negotiable.
- Bell pepper, zucchini, red onion, and eggplant: Choose whatever looks freshest at the market, or use what you have on hand—roasting mellows any vegetable's rough edges.
- Dried oregano: Keeps the Mediterranean story going, but fresh oregano works beautifully too if you have it.
- Feta cheese: Crumble it yourself from a block if you can; it melts more elegantly than pre-crumbled versions.
- Fresh basil: Torn by hand right before serving—it bruises less and tastes fresher this way.
- Chili flakes: Optional, but they add a whisper of heat that plays nicely against the creamy feta.
Instructions
- Get your oven ready and prep the vegetables:
- Crank the oven to 425°F. While it's heating, slice your bell pepper and zucchini into thin, even pieces, and cut the red onion into slivers—uniform sizes ensure they cook at the same rate.
- Toss and roast:
- Put all your vegetables in a bowl, drizzle with olive oil and oregano, season generously with salt and pepper, then spread them out on a baking sheet in a single layer. You want them to sizzle when they hit the oven, which usually happens around 15-18 minutes in—they should be tender with charred edges.
- Make the tapenade while vegetables roast:
- Pulse the olives, capers, garlic, olive oil, and lemon juice in a food processor until it looks like coarse paste—you don't want it smooth like hummus, but you do want it to hold together. Taste it and adjust the lemon juice if needed.
- Assemble your pizzas:
- Lay the naan breads on a clean baking sheet and spread each one generously with tapenade, like you would with tomato sauce. You want to see the green-black paste across the whole surface.
- Layer the toppings:
- Once your vegetables come out of the oven, scatter them over the tapenade, then crumble feta over everything. Don't be shy with the feta—it's your cheese course here.
- Bake until crispy and golden:
- Slide the naan pizzas into the oven for 5-7 minutes. Watch them; you want the naan to crisp up at the edges and the feta to turn pale golden, not brown.
- Finish and serve:
- Pull them out, scatter fresh basil over the top, add a pinch of chili flakes if you're feeling it, then slice and serve warm while the naan is still crispy.
Save The moment that made this recipe stick with me was when my partner came home to the smell of roasting vegetables and said, 'You know, this actually tastes better than the pizza place down the street.' That's when I knew this wasn't just a quick fix—it was something worth making again and again.
Why Naan Changes Everything
Naan bread is thicker and fluffier than pizza dough, which means it gets incredibly crispy on the outside while staying soft inside when baked. It also accepts toppings differently—the porous surface soaks in the tapenade's oil, so every bite is well-seasoned rather than having all the flavor on top. Plus, you skip the rise time entirely, which is why this comes together so quickly.
Building Flavor Through Roasting
Roasting vegetables concentrates their natural sugars and brings out caramelized, sweet notes that would be lost if these went on raw. The eggplant becomes creamy and mild instead of bitter, the zucchini turns almost tender-sweet, and the bell pepper's vegetal sharpness mellows into something gentle. This is the secret to making vegetable pizza feel substantial and satisfying rather than like a salad on bread.
Timing and Substitutions
The beauty of this recipe is how flexible it is once you understand the structure. You're working with a Mediterranean template, so any seasonal vegetables work—think cherry tomatoes in summer, mushrooms in fall, spinach wilted right before serving. The key is keeping textures varied and using that tapenade as your anchor flavor.
- If you can't find good Kalamata olives, green olives or any briny olive will work, though the flavor profile shifts slightly.
- Plant-based feta crumbles in beautifully and dissolves into the warm naan just like dairy feta, so the vegan version is seamless.
- Make the tapenade ahead and store it in the fridge for up to a week—one less thing to do on busy nights.
Save This recipe taught me that sometimes the best dishes come from working with what's in front of you rather than following a strict plan. It's become the thing I make when I want dinner to feel special without the stress.
Recipe Questions
- → What type of bread is used as the base?
Fluffy naan bread provides a soft yet sturdy base that crisps nicely when baked.
- → How is the olive tapenade prepared?
The tapenade blends Kalamata olives, capers, garlic, olive oil, and lemon juice to a coarse paste for a tangy topping.
- → Which vegetables are recommended for roasting?
Sliced red bell pepper, yellow zucchini, red onion, and diced eggplant are tossed with olive oil and oregano before roasting.
- → Can the vegetables be substituted?
Yes, seasonal or preferred vegetables like mushrooms, cherry tomatoes, or spinach can be used instead.
- → How is the feta cheese added?
Crumbled feta is sprinkled atop the roasted vegetables before a quick bake to soften and slightly brown the cheese.
- → Are there optional seasonings included?
Fresh basil leaves and chili flakes can be added after baking to enhance flavor and add a subtle heat.