Naan Bread Olive Tapenade Feta (Print Version)

Fluffy naan topped with olive tapenade, feta, and a medley of roasted vegetables for a quick, vibrant meal.

# Ingredient List:

→ 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)

# Steps:

01 - Preheat the oven to 425°F.
02 - Toss 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, blend olives, capers, garlic, olive oil, and lemon juice to a coarse paste.
04 - Place naan breads on a large baking sheet and spread a generous layer of olive tapenade over each.
05 - Top each naan with roasted vegetables and crumbled feta cheese.
06 - Bake for 5 to 7 minutes until the naan is crisp and the feta is lightly golden.
07 - Remove from oven, sprinkle with torn fresh basil and optional chili flakes, slice, and serve warm.

# Helpful Hints:

01 -
  • It comes together faster than ordering delivery, yet tastes like you actually know what you're doing in the kitchen.
  • The combination of tangy olives, soft roasted vegetables, and salty feta creates layers of flavor that make simple ingredients feel special.
  • Naan bread gives you that satisfying crispy-then-chewy texture without any complicated dough work.
02 -
  • Don't skip the roasting step—raw vegetables will make your pizza soggy and flavorless, but properly roasted ones are the entire soul of this dish.
  • The tapenade can be made up to 2 days ahead and stored in the fridge, which is a lifesaver when you want to make this on a busy evening.
  • Timing matters: vegetables must be still warm when you top the naan, otherwise the whole thing feels disjointed and cool.
03 -
  • Double or triple the tapenade recipe and keep it in the fridge for the entire week—it transforms other dishes and makes you feel endlessly resourceful.
  • If your naan bread is thicker or softer than expected, you might need an extra minute or two in the oven, so keep an eye on it rather than walking away.
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