Naan Bread Olive Tapenade Feta (Printable)

Mediterranean naan topped with olive tapenade, feta, and roasted vegetables for a flavorful and easy 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 fresh 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 ounces crumbled feta cheese
15 - 1/4 cup torn fresh basil leaves
16 - 1/2 teaspoon chili flakes (optional)

# How to Make It:

01 - Set the oven temperature to 425°F.
02 - In a bowl, toss bell pepper, zucchini, red onion, and eggplant with olive oil, dried oregano, salt, and freshly ground black pepper.
03 - Arrange seasoned vegetables evenly on a baking sheet and roast for 15 to 18 minutes until tender and lightly charred.
04 - Process Kalamata olives, capers, garlic, olive oil, and lemon juice in a food processor until a coarse paste forms.
05 - Place naan breads on a large baking sheet and spread a generous layer of olive tapenade over each one.
06 - Distribute roasted vegetables over the tapenade, then sprinkle with crumbled feta cheese.
07 - Bake assembled naan pizzas for 5 to 7 minutes until the naan is crisp and the feta just begins to brown.
08 - Remove from oven, top with fresh basil and chili flakes if desired, slice, and serve warm.

# Expert Advice:

01 -
  • It's done in under 40 minutes, which means weeknight dinner that doesn't feel rushed.
  • The olive tapenade tastes homemade and sophisticated, but it's literally just pulsing things together.
  • Roasted vegetables get naturally sweet and slightly charred, tasting nothing like an afterthought.
  • Feta gets creamy and warm without being overwhelming—it melts just enough to matter.
02 -
  • If you over-roast the vegetables, they become mushy instead of caramelized—keep an eye on them after the 15-minute mark and pull them when the edges are charred but the centers still have some bite.
  • The tapenade can be made a day ahead, which means the real work happens just before eating, making this even faster on the day.
  • Don't skip the rinsing of the capers; they come packed in salt or vinegar, and a quick rinse stops them from making everything too aggressive.
03 -
  • If your naan bread is thin or you're worried about sogginess, brush it lightly with olive oil on the baking sheet before adding the tapenade—this creates a little barrier that keeps it crisp.
  • Taste the tapenade before you spread it; if it feels flat, add another squeeze of lemon or a tiny pinch of salt, because that's where the magic lives.
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