I created a quick Greek Naan Pizza layered with creamy hummus and bright vegetables plus tangy olives, a healthy option for lunch, dinner, or a shareable snack.

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I never thought a couple of simple naan breads with a generous spread of hummus could taste so grown up, but here we are. I call it my Greek Naan Pizza and honestly, it’s the kind of thing that makes people ask for the recipe, even though you barely did anything.

The flavors feel layered and surprising, so you keep taking one more bite to figure out why it’s so good. It’s perfect for a quick lunch, a low-effort dinner, or sliced up for guests who think you fussed for hours, when really you just nailed a brilliant shortcut.

Ingredients

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Naan bread: chewy base, carbs for energy, great for hand eating, not very fiber heavy.
Hummus: creamy, plant protein and fiber, adds savory depth, sometimes garlicky, never sweet.
Feta cheese: salty tang and protein, brings creaminess, its a bit fatty but very flavorful.
Cherry tomatoes: juicy, slightly sweet and bright acidic pop, adds freshness to every bite.
Kalamata olives: briny, low carb, strong umami, balances richness with salty bite, not mellow.
Spinach or arugula: leafy greens, vitamin packed, adds peppery or mild note, light and crisp.
Olive oil and lemon: healthy fats, bright citrus lift, helps flavor stick, adds silky finish.

Ingredient Quantities

4 naan breads (6 to 8 inch, store bought or homemade)

1 cup hummus (plain or roasted garlic, your call)

1 cup cherry tomatoes, halved

1/2 medium cucumber seeded and diced

1/4 red onion, thinly sliced

1/3 cup Kalamata olives, pitted and halved

3/4 cup crumbled feta cheese

1 cup fresh baby spinach or arugula, packed

2 tablespoons extra virgin olive oil

1 lemon (juice and zest), optional

1 teaspoon dried oregano or zaatar

1 clove garlic, minced or 1/4 teaspoon garlic powder

Salt and black pepper to taste

1/4 teaspoon red pepper flakes optional

2 tablespoons toasted pine nuts or chopped walnuts, optional

2 tablespoons fresh parsley, chopped

How to Make this

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1. Preheat the oven to 425 F or 220 C and line a baking sheet, this helps the naan crisp without sticking.

2. If using pine nuts or walnuts, toast them in a dry skillet over medium heat until fragrant and lightly browned, about 2 to 3 minutes, shake the pan a couple times so they dont burn, then set aside.

3. Prep everything: halve 1 cup cherry tomatoes, seed and dice 1 half cucumber, thinly slice 1 quarter red onion, pit and halve 1 third cup Kalamata olives, crumble 3 quarter cup feta, roughly chop 2 tablespoons parsley, mince 1 clove garlic or measure 1 quarter teaspoon garlic powder, zest and juice 1 lemon if using, and pack 1 cup baby spinach or arugula.

4. Warm the 4 naan breads: place them on the baking sheet, brush or lightly drizzle the tops with the 2 tablespoons extra virgin olive oil divided among them, then put in the oven 4 to 6 minutes just until they start to get crisp and golden at the edges.

5. Remove naan from oven and immediately spread about 1 quarter cup hummus on each warm naan, leaving a little border so it looks like a pizza crust.

6. Top the hummus layer with a handful of spinach or arugula, then evenly distribute the tomatoes, cucumber, red onion, olives and crumbled feta across the 4 naans.

7. Make a quick dressing by mixing the minced garlic or garlic powder with the lemon juice and zest if using, the dried oregano or zaatar, a pinch of salt and black pepper, and the remaining olive oil; drizzle this over the pizzas, taste and adjust salt and pepper as needed.

8. Sprinkle the optional red pepper flakes for heat, add the toasted nuts for crunch, and finish with the chopped parsley for freshness; if you like the toppings warm, pop the assembled naans back in the oven for 2 minutes, but dont overbake or the greens will wilt too much.

9. Slice each naan into wedges and serve right away as a light lunch, snack, or easy dinner, and dont forget to taste and tweak lemon or salt before you serve, everyone likes it a little different.

Equipment Needed

1. Baking sheet lined with parchment paper or foil, to crisp the naans without sticking
2. Small dry skillet for toasting pine nuts or walnuts, optional but worth it for crunch
3. A couple mixing bowls, one large for the veggies and one small for the dressing
4. Sharp knife and cutting board for chopping tomatoes, cucumber, red onion and parsley
5. Measuring cups and measuring spoons for hummus, oil, lemon and spices
6. Pastry brush or small spoon to oil the naans plus a butter knife or small offset spatula to spread the hummus
7. Citrus zester or microplane for lemon zest, or a fine grater if you dont have one
8. Oven mitts and a pizza cutter or sharp knife to slice the naans and serve

FAQ

Can I make these ahead of time? Yes, you can prep most of it ahead: keep hummus, chopped veggies, olives and feta in separate containers in the fridge for up to 2 days, then toast the naan and assemble just before serving so they dont get soggy.

How do I stop the naan from getting soggy? Toast or bake the naan first until the edges are golden and slightly crisp (about 4 to 6 minutes at 425 F), spread hummus after it cools a bit, and add watery veggies like tomatoes or cucumber right before eating. Pat tomatoes and cucumbers dry with a paper towel if they seem wet.

Can I make these vegan or gluten free? Absolutely, use gluten free naan or flatbreads, swap feta for a plant based crumble and choose a vegan hummus, everything else stays the same and it still tastes great.

What if I dont have an oven? No problem, warm the naan in a dry skillet over medium heat for 1 to 2 minutes per side until crisp, then top with hummus and toppings. For extra crispness, after topping place briefly back on the skillet covered for 30 to 60 seconds, just watch it so it doesnt burn.

How long will leftovers last and how do I reheat them? Store assembled pizzas in the fridge up to 24 hours (they lose crispness after that), or store components separately for 2 days. Reheat in a 350 F oven for 5 to 7 minutes or crisp in a skillet for a couple minutes, then add any fresh greens or lemon right before serving.

Any quick tips to boost flavor? Yes: zest a little lemon over the finished pizzas, sprinkle oregano or zaatar, drizzle good olive oil, and toast pine nuts for crunch. Also mince the garlic into the hummus or mix a bit with olive oil and brush the naan edges before toasting for more depth.

Mediterranean Naan Bread Pizza Recipe Substitutions and Variations

Naan breads: swap for pita pockets, store bought flatbreads, or lavash — they crisp up nice and hold toppings the same way.
Hummus: try tzatziki or labneh, or even mashed avocado — tzatziki adds cool tang, labneh is thick and creamy, avocado gives a rich mellow base.
Feta cheese: use goat cheese (chevre) for a tangier bite or ricotta for a milder creamier finish.
Kalamata olives: replace with Castelvetrano or green olives for a milder olive flavor, or use capers or chopped roasted red peppers for a salty or sweet pop.

Pro Tips

– Warm the naan first, then spread the hummus while it’s still hot so it kinda melts into the bread and wont slide off later. If you spread hummus on cold bread it can feel clumpy and the toppings dont stick as well.

– Salt the tomatoes and cucumber lightly, let them sit 5 to 10 minutes, then blot any excess juice with a paper towel. That little step stops the naan from getting soggy and keeps everything tasting brighter.

– Hold back a bit of the feta and parsley to sprinkle on last, after any quick reheat. The fresh crumb and herbs give better texture and flavor than putting everything in the oven together.

– If you want crunch, toast the nuts right before serving and add a pinch of red pepper flakes to the dressing, not the hummus. Toasting brings out flavor fast, and putting the heat in the dressing makes the whole bite pop without overpowering the veggies.

Mediterranean Naan Bread Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I created a quick Greek Naan Pizza layered with creamy hummus and bright vegetables plus tangy olives, a healthy option for lunch, dinner, or a shareable snack.

Servings

servings

Calories

623

kcal

Equipment: 1. Baking sheet lined with parchment paper or foil, to crisp the naans without sticking
2. Small dry skillet for toasting pine nuts or walnuts, optional but worth it for crunch
3. A couple mixing bowls, one large for the veggies and one small for the dressing
4. Sharp knife and cutting board for chopping tomatoes, cucumber, red onion and parsley
5. Measuring cups and measuring spoons for hummus, oil, lemon and spices
6. Pastry brush or small spoon to oil the naans plus a butter knife or small offset spatula to spread the hummus
7. Citrus zester or microplane for lemon zest, or a fine grater if you dont have one
8. Oven mitts and a pizza cutter or sharp knife to slice the naans and serve

Ingredients

4 naan breads (6 to 8 inch, store bought or homemade)
1 cup hummus (plain or roasted garlic, your call)
1 cup cherry tomatoes, halved
1/2 medium cucumber seeded and diced
1/4 red onion, thinly sliced
1/3 cup Kalamata olives, pitted and halved
3/4 cup crumbled feta cheese
1 cup fresh baby spinach or arugula, packed
2 tablespoons extra virgin olive oil
1 lemon (juice and zest), optional
1 teaspoon dried oregano or zaatar
1 clove garlic, minced or 1/4 teaspoon garlic powder
Salt and black pepper to taste
1/4 teaspoon red pepper flakes optional
2 tablespoons toasted pine nuts or chopped walnuts, optional
2 tablespoons fresh parsley, chopped

Directions

Preheat the oven to 425 F or 220 C and line a baking sheet, this helps the naan crisp without sticking.
If using pine nuts or walnuts, toast them in a dry skillet over medium heat until fragrant and lightly browned, about 2 to 3 minutes, shake the pan a couple times so they dont burn, then set aside.
Prep everything: halve 1 cup cherry tomatoes, seed and dice 1 half cucumber, thinly slice 1 quarter red onion, pit and halve 1 third cup Kalamata olives, crumble 3 quarter cup feta, roughly chop 2 tablespoons parsley, mince 1 clove garlic or measure 1 quarter teaspoon garlic powder, zest and juice 1 lemon if using, and pack 1 cup baby spinach or arugula.
Warm the 4 naan breads: place them on the baking sheet, brush or lightly drizzle the tops with the 2 tablespoons extra virgin olive oil divided among them, then put in the oven 4 to 6 minutes just until they start to get crisp and golden at the edges.
Remove naan from oven and immediately spread about 1 quarter cup hummus on each warm naan, leaving a little border so it looks like a pizza crust.
Top the hummus layer with a handful of spinach or arugula, then evenly distribute the tomatoes, cucumber, red onion, olives and crumbled feta across the 4 naans.
Make a quick dressing by mixing the minced garlic or garlic powder with the lemon juice and zest if using, the dried oregano or zaatar, a pinch of salt and black pepper, and the remaining olive oil; drizzle this over the pizzas, taste and adjust salt and pepper as needed.
Sprinkle the optional red pepper flakes for heat, add the toasted nuts for crunch, and finish with the chopped parsley for freshness; if you like the toppings warm, pop the assembled naans back in the oven for 2 minutes, but dont overbake or the greens will wilt too much.
Slice each naan into wedges and serve right away as a light lunch, snack, or easy dinner, and dont forget to taste and tweak lemon or salt before you serve, everyone likes it a little different.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.