Can I use different types of cheese with this recipe?

Absolutely! While feta adds a distinctive flavor, you can experiment with other cheeses such as goat cheese or shredded mozzarella. These cheeses will melt beautifully and provide a creamy texture, enhancing the overall taste of the pizza.

How can I make this recipe gluten-free?

For a gluten-free option, simply use gluten-free naan or a cauliflower crust. Cauliflower crusts are very versatile and can easily be made at home by combining cooked cauliflower with cheese and eggs.

Can I prepare the tapenade ahead of time?

Yes, you can prepare the olive tapenade a day in advance and store it in an airtight container. This allows the flavors to meld and intensify, making it even tastier.

What can I substitute for Kalamata olives?

If you don't have Kalamata olives, you can substitute them with green olives or even black olives. Each will impart a unique flavor profile while maintaining the olive tapenade's essence.

Is it possible to freeze these naan pizzas?

Yes, assembled but unbaked naan pizzas can be frozen for later enjoyment. Wrap them tightly in foil or plastic wrap and bake them straight from frozen; just add a few extra minutes to the baking time.

Naan Bread Pizza with Olive Tapenade: Quick and Delicious

Ingredients

Scale

4 large naan breads
1/2 cup pitted Kalamata olives
2 tablespoons rinsed capers
1 garlic clove
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 red bell pepper, sliced
1 yellow zucchini, sliced
1 small red onion, sliced
1 small eggplant, diced
2 tablespoons olive oil for roasting
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
3.5 oz crumbled feta cheese
1/4 cup torn fresh basil leaves
1/2 teaspoon chili flakes (optional)

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Instructions

Preheat your oven to 425°F (220°C).
Toss sliced bell pepper, yellow zucchini, red onion, and diced eggplant with 2 tablespoons of olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes.
In a food processor, combine Kalamata olives, rinsed capers, garlic, 2 tablespoons of olive oil, and lemon juice. Pulse into a coarse paste to make the tapenade.
Assemble the pizzas by spreading olive tapenade on naan breads and topping with roasted vegetables and crumbled feta.
Bake in the oven for 5-7 minutes until naan edges are golden brown and feta is lightly browned.
Remove from oven, top with fresh basil and chili flakes, serve warm, and enjoy!

Notes

Customize this pizza with any seasonal vegetables or protein sources like chickpeas or grilled chicken.

Author: eleanor-quin
Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg