Fusion Easy

Naan with Roasted Red Peppers, Feta, and Olives

Name: Naan with Roasted Red Peppers, Feta, and Olives
Prep time: PT5MINUTES
Cook time: PT8TO10MINUTES
Total time: PT20MINUTES
Yield: 2 pieces
Cuisine: Fusion
Ingredients: 3 tbsp extra-virgin olive oil; 2 8-inch naan breads; 1/2 cup jarred roasted red peppers (rinsed and patted dry); to taste n/a Salt; to taste n/a pepper; 2 oz feta cheese (crumbled (about 1/2 cup)); 3 tbsp pitted kalamata olives (finely chopped); 2 tbsp fresh parsley leaves

A Mediterranean-inspired flatbread that comes together in minutes

indianvegetarianquicksnacklunchbaked

— (0 ratings)

⏱️ 20 minutes 5 minutes prep · 8 to 10 minutes cook

🍽️ 2 pieces Makes

435 Calories

12g Protein

48g Carbs

23g Fat

Why This Recipe Works

Using store-bought naan as a base transforms simple pantry staples into a sophisticated flatbread. Rinsing and drying the jarred peppers is the secret to a clean, bright flavor that won't overwhelm the salty feta.

Instructions

Adjust an oven rack to the middle position and heat the oven to 400°F. Brush the naan breads on both sides with olive oil and place them on a large baking sheet.

💡 Ensure the peppers are dried well so the naan stays crisp.

Arrange the roasted red peppers, feta, and olives evenly over the top of the naan. Season with salt and pepper to taste.

Bake until the edges of the naan are golden brown and the cheese is warmed through, about 8 to 10 minutes.

Sprinkle with parsley and serve warm, cut into wedges if desired.