Naan Bread Olive Tapenade (Print Version)

Fluffy naan topped with olive tapenade, roasted vegetables, and creamy feta in a Mediterranean style.

# 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 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, to taste
14 - Freshly ground black pepper, to taste

→ Toppings

15 - 3.5 oz crumbled feta cheese
16 - 1/4 cup fresh basil leaves, torn
17 - 1/2 teaspoon chili flakes (optional)

# How to Make It:

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 - Combine olives, capers, garlic, olive oil, and lemon juice in a food processor and pulse to form a coarse paste.
04 - Place naan breads on a large baking sheet and spread each with a generous layer of olive tapenade.
05 - Top the tapenade-covered naan with roasted vegetables and crumbled feta cheese.
06 - Bake in the oven for 5 to 7 minutes until the naan is crisp and the feta is lightly golden.
07 - Remove from oven, sprinkle with fresh basil and chili flakes if desired, slice, and serve warm.

# Additional Tips::

01 -
  • It comes together in under 35 minutes, which means you can go from craving to eating faster than delivery would arrive.
  • The olive tapenade is tangy and salty enough that you barely need anything else for flavor, making this feel more sophisticated than it actually is.
  • Crispy naan edges with melted feta create this perfect contrast between crunchy and creamy that somehow never gets boring.
02 -
  • If you don't roast the vegetables long enough, they'll be watery and slide around on the naan—give them the full 15–18 minutes to lose their moisture and develop real flavor.
  • Don't add salt to the tapenade until you taste it, because capers and olives are already quite salty, and you might not need any at all.
  • The naan needs to stay on the sheet during its final bake so the bottom crisps up; if you move it to a different surface partway through, the bottom stays soft.
03 -
  • Make the tapenade the day before if you want—it actually gets more interesting overnight as the flavors settle and meld together.
  • If your naan is thick and fluffy, it won't crisp up as much in 5–7 minutes; thinner naan will get crispier faster, so adjust your baking time based on what you're using.
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