Naan Bread Pizza Olive Tapenade (Printable)

Mediterranean flatbread layered with olive tapenade, roasted vegetables, and feta for a tasty, quick meal.

# Required Ingredients:

→ Base

01 - 4 large naan breads

→ Olive Tapenade

02 - 1/2 cup pitted Kalamata olives
03 - 2 tablespoons capers, rinsed
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 feta cheese, crumbled
15 - 1/4 cup fresh basil leaves, torn
16 - 1/2 teaspoon chili flakes (optional)

# Preparation Steps:

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

# Expert Suggestions:

01 -
  • It comes together in 35 minutes, which means you can have dinner on the table faster than you can order it.
  • Naan bread does something magical when it crisps up in the oven—crispy edges, chewy center, and it actually feels fancy without trying.
  • The olive tapenade tastes like you spent hours on it, but honestly, a food processor and 5 minutes is all it takes.
02 -
  • Don't skip rinsing the capers and don't use them straight from the tin—the brine will overwhelm everything else and make your tapenade taste like the sea.
  • The vegetables need to roast all the way through before the naan goes in, or you'll end up with a crispy bread and lukewarm vegetables, and that imbalance is disappointing.
03 -
  • Make the tapenade ahead of time and store it in the fridge in a glass container—it actually tastes better the next day, and you can assemble the whole pizza in 10 minutes when you're ready to eat.
  • If your naan breads are on the thicker side, you can split them open and toast the insides first before adding toppings, which gives you extra crispiness and makes them easier to eat.
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