Greek Style Pepperoni Naan Pizza

This Greek Style Pepperoni Naan Pizza is actually the end result of an argument between me and my brain. (Yes, we fight sometimes…) The other night I had a bit of trouble sleeping, because my brain kept telling me that some of the leftover sauce from this vegetarian chickpea lentil stew would make a beautiful sauce for naan pizza, and that I should make it, and then post here about it.

“But, brain,” I argued. “Who uses stew for pizza sauce, anyway? That’s weird! And people aren’t necessarily just going to have leftover stew sitting around to make pizza!” My brain responded reasonably that this was a suitably thick and saucy stew, that those of you without leftover stew on hand could easily substitute leftover pasta sauce or spice up a can of tomato sauce, and that I should make the darn pizza anyway.

Clearly: My unruly brain won out. But our taste buds were the real winners here, since leftover chickpea lentil stew does actually make a beautiful sauce for naan pizza, and any of the chickpeas, mushrooms, and spinach from the stew that come along on the pizza ride just add to the perfection of the final product.

No stew on hand? That’s totally understandable; just see the note in the recipe below, and carry on carrying on!

Greek Style Pepperoni Naan Pizza

Ingredients

4 pieces plain naan (I used Specially Selected naan from ALDI; Stonefire or similar would also work well)
1 cup leftover marinara sauce, seasoned tomato sauce, or sauce from tomato-y lentil stew (see Note)
8 oz mozzarella, sliced
1/2 cup mild pepper rings, sliced in thirds
1/3 cup Kalamata olives, sliced
1/3 cup thinly sliced red onion
1/2 cup artichoke hearts in water, separated into leaves
3 oz pepperoni slices
1/4 cup feta crumbles

Directions

Preheat oven to 400 degrees. Place naan on two baking sheets and brown at 400 degrees for three minutes, then remove baking sheets from the oven.

Spread a thin layer of sauce on each piece of naan.

Top each pizza with sliced mozzarella, Kalamata olives, mild pepper rings, pepperoni, artichokes, and red onion, and then sprinkle with feta.

Bake your Greek naan pizzas at 400 degrees for 15-16 minutes (switching trays to different oven racks halfway through), or until cheese is melted and bubbling and pepperoni is browned. Let naan pizzas cool for a couple of minutes before slicing.

Note: No leftover sauce on hand? Just doctor up an 8 oz can of tomato sauce with a little oregano, basil, and crushed red pepper to taste.  Also note: If you’re using fresh mozzarella, it will be easier to slice if you freeze it for about 15 minutes beforehand.

Naan Pizza is Simply the Best

Seriously: You cannot go wrong with naan pizza! And this 25 minute weeknight dinner recipe is so easy to adjust for kids’ tastes, too. Since each person gets an individual pizza, if your kids aren’t fans of artichokes, peppers, and onions, you can just make theirs a straight up pepperoni mozzarella version. As for the grownups, though, bring on all the things for a tangy, cheesy, and delicious Greek style naan pizza experience. (Or, if you want vegetarian Greek style naan pizzas, just leave off the pepperoni!)

Greek Style Pepperoni Naan Pizza, printable recipe

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5 from 2 votes

Greek Style Pepperoni Naan Pizza

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It's easy to adjust this recipe for kids' tastes, too. Since each person gets an individual pizza, if your kids aren't fans of artichokes, peppers, and onions, you can just make theirs a straight up pepperoni mozzarella version. As for the grownups, though, bring on all the things for a tangy & delicious Greek style naan pizza experience!

Course dinner

Total Time 25 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 4 pieces plain naan (I used Specially Selected naan from ALDI; Stonefire or similar would also work well)
• 1 cup leftover marinara sauce, seasoned tomato sauce, or sauce from tomato-y lentil stew (see Note)
• 8 oz mozzarella, sliced
• 1/2 cup mild pepper rings, sliced in thirds
• 1/3 cup Kalamata olives, sliced
• 1/3 cup thinly sliced red onion
• 1/2 cup artichoke hearts in water, separated into leaves
• 3 oz pepperoni slices
• 1/4 cup feta crumbles

Instructions

• Preheat oven to 400 degrees. Place naan on two baking sheets and brown at 400 degrees for three minutes, then remove baking sheets from the oven.
• Spread a thin layer of sauce on each piece of naan.
• Top each pizza with sliced mozzarella, Kalamata olives, mild pepper rings, pepperoni, artichokes, and red onion, and then sprinkle with feta.
• Bake your Greek naan pizzas at 400 degrees for 15-16 minutes (switching trays to different oven racks halfway through), or until cheese is melted and bubbling and pepperoni is browned. 
• Let naan pizzas cool for a couple of minutes before slicing.

Notes

No leftover sauce on hand? Just doctor up an 8 oz can of tomato sauce with a little oregano, basil, and crushed red pepper to taste. Also note: If you're using fresh mozzarella, it will be easier to slice if you freeze it for about 15 minutes beforehand.

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