Naan pizzas are one of the most versatile things to make for an easy dinner. Olive Tapenade Naan Pizzas riff on a delicious appetizer with the addition of fresh oregano and garlic. I love fresh mozzarella and grape tomatoes on this version, but most any low-salt topping will work.
I use store bought Stonefire Naan bread because once it’s heated, it tastes the closest to homemade that I’ve tried. Of course, if you have the time and desire to make naan, it is very worth it. It’s also a fun thing for kids to help with. Try this recipe from Gimme Some Oven.
There are many takes on tapenade, but I prefer a simple mix of green and kalamata olives, fresh oregano, olive oil, black pepper and garlic. And if there is any leftover, it’s great for a lunch or snack the following day. Try it with crackers and crudités or as a sandwich spread.
For another variation, try Tomato Pesto Naan Pizzas.
Olive Tapenade Naan Pizzas
Ingredients
- 1/2 c pitted green olives, preferably castelvetrano
- 1/2 c pitted kalamata olives
- 1 T fresh oregano leaves
- 1 T extra virgin olive oil
- 1 small garlic clove, chopped
- 1/8 t ground black pepper
- 2 regular sized naan breads
- 6 oz fresh mozzarella, sliced thin
- 1 cup grape tomatoes, halved
Directions
- Step 1 To make the tapenade, place the olives, oregano, olive oil, garlic and black pepper into a small food processor and process until fairly smooth with no large chunks. About 30 seconds.
- Step 2 Spread the tapenade evenly over the naan breads, then top with the fresh mozzarella followed by the grape tomatoes, open side facing up.
- Step 3 Bake at 400 degrees F for 12 – 15 minutes.
- Step 4 Allow to cool 5 min before slicing.
