Mediterranean Naan Bread Pizza
Crispy naan topped with tomato sauce, feta, olives, and fresh veggies for a quick Mediterranean twist on pizza.
Equipment
- Baking sheet
- Oven
Ingredients
- 2 pieces naan bread
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes halved
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup red onion thinly sliced
- 1/2 cup roasted red peppers sliced
- 1/4 cup fresh basil leaves torn
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup fresh arugula for topping
- 1 balsamic glaze for drizzling
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Place naan bread on sheet. Brush edges with olive oil.
- Spread tomato sauce, sprinkle garlic powder and oregano.
- Layer mozzarella and feta cheese. Add tomatoes, olives, onion, and peppers.
- Drizzle remaining olive oil. Bake 12-15 minutes until bubbly.
- Top with basil and arugula. Drizzle balsamic glaze. Slice and serve.
Notes
- Use room-temperature naan for best crisp.
- Don't overload toppings to avoid sogginess.
- Broil for extra char if desired.