Greek Style Pepperoni Naan Pizza
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!
Servings 4
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
- ½ cup mild pepper rings, sliced in thirds
- ⅓ cup Kalamata olives, sliced
- ⅓ cup thinly sliced red onion
- ½ cup artichoke hearts in water, separated into leaves
- 3 oz pepperoni slices
- ¼ 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.