Naan Bread Pizza Olive Tapenade (Printable)

Mediterranean naan topped with olive tapenade, feta, and roasted vegetables for a flavorful and speedy meal.

# Components:

→ 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)

# Directions:

01 - Set the oven to 425°F and prepare for roasting.
02 - Combine bell pepper, zucchini, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 15 to 18 minutes until tender and lightly charred.
03 - In a food processor, pulse olives, capers, garlic, olive oil, and lemon juice into a coarse paste.
04 - Place naan breads on a baking sheet and spread each with a generous layer of the tapenade.
05 - Distribute roasted vegetables evenly over the naan, then sprinkle with crumbled feta cheese.
06 - Bake assembled naan for 5 to 7 minutes until the bread is crisp and the feta has a light golden hue.
07 - Remove from oven, scatter fresh basil and optional chili flakes on top, slice, and serve warm.

# Expert Advice:

01 -
  • It comes together in 35 minutes total, which means you can have dinner on the table faster than most takeout.
  • The olive tapenade does all the heavy lifting flavor-wise, so your kitchen smells incredible without much effort.
  • Naan bread gets crispy and golden when baked, creating a completely different texture than fresh naan.
02 -
  • Don't spread the tapenade too thin—it should taste bold and present, not like a faint whisper on your bread.
  • If your naan bread is frozen, thaw it completely first, or it will stay doughy instead of crisping up beautifully.
03 -
  • Toast your naan lightly in a dry skillet before topping it if you want extra crispness and nuttiness—it also keeps the bottom from getting soggy if your vegetables released any moisture.
  • Crumble your feta directly onto the warm naan right after it comes out of the oven so it softens slightly from the residual heat without fully melting away.
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