Naan Bread Olive Tapenade (Printable Copy)

Mediterranean naan layered with olive tapenade, feta, and roasted vegetables for a quick, flavorful dish.

# What You 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 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)

# How to Make:

01 - Heat the oven to 425°F (220°C).
02 - Toss bell pepper, zucchini, red onion, and eggplant with 2 tablespoons olive oil, dried oregano, salt, and pepper. Spread evenly on a baking sheet and roast for 15 to 18 minutes until tender and lightly charred.
03 - Combine Kalamata olives, capers, garlic, olive oil, and lemon juice in a food processor; 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 each naan evenly with the roasted vegetables and sprinkle with crumbled feta cheese.
06 - Bake for 5 to 7 minutes until the naan becomes crisp and the feta is slightly golden.
07 - Remove from oven, garnish with fresh basil leaves and chili flakes if desired. Slice and serve warm.

# Expert Advice:

01 -
  • The naan crisps up like pizza crust but stays tender where it counts, no yeast required.
  • Olive tapenade brings a briny, sophisticated depth that makes simple vegetables taste restaurant-worthy.
  • Everything comes together in about 35 minutes, perfect for weeknight cooking when you're hungry but not patient.
02 -
  • Don't skip roasting the vegetables separately—baking them with the naan makes them release too much moisture and turns the bread soggy instead of crisp.
  • Make your tapenade coarse, not smooth; the chunky texture is what makes this feel special and gives you something to bite into rather than just a spreadable paste.
  • Watch the final bake window closely—5 to 7 minutes is tight, and overtoasting makes the naan hard rather than crispy.
03 -
  • Buy naan from the bakery section rather than the packaged bread aisle—they're fresher and softer, and they crisp up better when toasted.
  • Don't process the tapenade into a smooth paste; leave it chunky so you get briny olive pieces in every bite rather than a uniform spread.
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