Quick Naan Pizzas with Roasted Red Pepper and Feta
A fast, Mediterranean-inspired flatbread with a concentrated pepper base
Why This Recipe Works
Using naan as a shortcut base allows for a crisp, charred crust without the effort of making dough from scratch. The roasted red pepper puree provides a sweet, concentrated foundation that balances the salty punch of feta and olives.
Instructions
Adjust the oven rack to the lowest position and heat the oven to 500°F.
Brush a large rimmed baking sheet with oil and arrange the naan breads on the sheet.
Process the red peppers and the remaining oil in a food processor until completely smooth, about 30 seconds, then season with salt and pepper to taste.
Spread the red pepper puree evenly over each naan, leaving a half-inch border around the edges, then scatter the feta and olives over the top.
Bake until the naan are golden brown and crisp around the edges, 8 to 10 minutes, rotating the baking sheet halfway through for even heat.
Sprinkle with parsley and cut into wedges before serving warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
