Pin it My neighbor brought over a container of olive tapenade one Saturday afternoon, and I had no idea what to do with it until she suggested spreading it on naan bread with roasted vegetables. What started as a casual experiment became the easiest, most satisfying lunch I'd made in months—crispy bread, salty olives, creamy feta, and vegetables that had turned sweet and tender in the oven.
I made this for a small dinner party once, nervous that naan bread might seem too casual for guests, but everyone went back for seconds and asked for the recipe immediately. There's something unpretentious and generous about serving pizza on naan—it feels personal without being fussy.
Ingredients
- Naan breads: Four large ones serve as your pizza foundation; they toast up beautifully and don't require any special rising or kneading.
- Kalamata olives: Pitted ones are essential so you're not wrestling with pits while pulsing the tapenade.
- Capers: Rinsed well to avoid oversalting your spread; they bring a briny brightness that cuts through the richness of feta.
- Fresh garlic: Just one clove packed with the olives and capers punches above its weight.
- Extra-virgin olive oil: Use your best bottle for the tapenade since it's the star of that component.
- Fresh lemon juice: A squeeze of bright acid that prevents the tapenade from tasting flat or one-note.
- Bell pepper and zucchini: These vegetables caramelize in the oven and become almost jammy at the edges.
- Red onion: Sliced thin enough to roast quickly but thick enough to keep its structure and slight sweetness.
- Eggplant: Diced smaller than the other vegetables so it cooks through and becomes silky.
- Dried oregano: Added to the roasting vegetables to tie everything to Mediterranean flavors.
- Feta cheese: Crumbled fresh, not pre-crumbled; the texture matters and it melts slightly when warm.
- Fresh basil: Torn by hand right before serving so it stays bright and doesn't turn dark.
- Chili flakes: Optional but they add a whisper of heat that makes each bite more interesting.
Instructions
- Heat your oven and prep the vegetables:
- Set the oven to 425°F and toss your sliced peppers, zucchini, onion, and diced eggplant with olive oil, oregano, salt, and pepper. Spread them on a baking sheet in a single layer so they have room to roast rather than steam; you want edges to char and caramelize.
- Make the olive tapenade:
- While vegetables roast, pulse the olives, capers, garlic, olive oil, and lemon juice in a food processor until you reach a coarse paste—not smooth, but broken down enough to spread easily. Taste it and adjust lemon juice if needed.
- Spread the tapenade:
- Once vegetables are tender and lightly charred (about 15 to 18 minutes), remove them from the oven and lay your naan breads on a baking sheet. Spread each bread generously with tapenade, using the back of a spoon to work it into any crevices.
- Top and bake:
- Scatter the warm roasted vegetables over each tapenade-covered naan, then crumble feta cheese on top. Slide into the oven for 5 to 7 minutes until the naan crisps at the edges and the feta softens and starts to turn golden.
- Finish and serve:
- Pull the pizzas from the oven and immediately tear fresh basil over the top, then sprinkle with chili flakes if you like a bit of heat. Slice each naan into quarters and serve while everything is still warm.
Pin it What struck me most about this recipe was watching my partner, who normally skips vegetables, eat three slices and ask why vegetables tasted so different when roasted. That's the real magic—patient heat turns ordinary zucchini and peppers into something almost dessert-like.
Why Roasted Vegetables Change Everything
The vegetables in this recipe don't just cook; they transform. When you spread them on a dry baking sheet at high heat, their natural sugars caramelize and concentrate, creating sweetness and depth that raw or steamed vegetables can't match. The edges get crispy and lightly charred, which adds texture and a subtle smokiness that ties the whole pizza together.
The Power of Olive Tapenade
Tapenade is your secret weapon here—it's rich, salty, and complex enough to do the heavy lifting flavor-wise so you don't need tomato sauce or anything fussy. Make it fresh and coarse rather than smooth, because that texture keeps it from feeling like baby food and lets each element shine through. If you end up with extra tapenade, it keeps in the fridge for days and works beautifully with crackers, roasted chicken, or dolloped into yogurt.
Variations and Flexibility
This pizza welcomes improvisation without losing its character. Mushrooms, cherry tomatoes, artichoke hearts, or even a handful of spinach all work beautifully in place of or alongside the vegetables I've listed. Some people prefer roasting cherry tomatoes until they burst, others love the earthiness of roasted mushrooms—follow your season and what looks good at the market. If you're cooking for someone who avoids dairy, plant-based feta has improved dramatically and will give you the same creamy, salty hit without the animal product.
- Try adding thin slices of red onion raw on top after baking for a crisp, sweet contrast to the soft roasted vegetables.
- A drizzle of aged balsamic vinegar over the finished pizza adds complexity and a touch of sweetness.
- If you have fresh thyme or oregano growing, use it instead of the dried version for a brighter, more delicate flavor.
Pin it This dish feels effortless once you realize that good ingredients and high heat do most of the work for you. It's the kind of meal that makes you look like you tried harder than you did, which is precisely when food becomes most enjoyable.
Recipe FAQ
- → What type of naan bread works best?
Large, fluffy naan breads provide an ideal base that crisps nicely without becoming too hard, perfectly holding the toppings.
- → Can I prepare the olive tapenade ahead of time?
Yes, making the tapenade in advance allows the flavors to meld, enhancing its tangy and savory profile.
- → What are good vegetable substitutes for roasting?
Mushrooms, cherry tomatoes, or spinach make excellent alternatives, depending on season and preference.
- → How do I achieve a crispy naan crust?
Baking at a high temperature for a short time crisps the naan edges while keeping the center tender and flavorful.
- → Is there a vegan alternative for the feta topping?
Plant-based feta alternatives work well to maintain creaminess and a tangy bite while keeping the dish vegan-friendly.