Feta and Olive Naan Pizzas
A quick Mediterranean flatbread with a smoky roasted red pepper base
Why This Recipe Works
Using store-bought naan as a base turns this into a fast meal without sacrificing texture. The vibrant roasted red pepper puree provides a sweet and smoky foundation for the salty feta and olives.
Instructions
Position an oven rack at the lowest level and heat the oven to 500°F. Brush a large baking sheet with oil and arrange the naan breads on the sheet.
Process the roasted red peppers and the remaining oil in a food processor until completely smooth, about 30 seconds. Season the puree with salt and pepper to taste.
Spread the red pepper puree evenly over each naan, leaving a 1/2-inch border at the edges. Scatter the crumbled feta and olives over the top.
Bake until the naan edges are deeply golden brown and crisp, 8 to 10 minutes, rotating the sheet halfway through for even browning.
Sprinkle with fresh parsley and cut into wedges, then serve immediately while the bread is still hot and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately; leftover naan can be reheated in a 350°F oven until crisp.
