Greek salad naan pizzas are a delicious and easy weeknight meal. They are so delicious, in fact, that you won’t believe how easy they are! All of the ingredients you love in a Greek salad: tomatoes, cucumbers, red onions, olives, and feta are the toppings on a hummus pizza sauce and naan bread pizza crust. It’s all topped by peppery, fresh arugula dressed with a balsamic vinaigrette.
Have you tried naan bread yet? It’s a traditional leavened flatbread from India and it’s delicious. Naan is usually served with curries and other dishes so you can sop up all of the saucy goodness. It’s got a great chewy texture and it’s also great when you use it as a quick pizza crust, like in this Greek salad naan pizza!
Naan is a teardrop shaped flatbread that’s traditionally made in a clay oven. So not really something you would make at home. Unless you have a clay oven, then definitely go for it! Luckily naan is becoming so popular you can find it in most grocery stores, either in the bakery or frozen food sections.
Besides the naan, you’ll assemble all of your favorite Greek salad ingredients, plus some arugula, and your favorite hummus to use as your “pizza sauce”.
To dress your arugula, you’ll make the easiest balsamic vinaigrette ever. Balsamic vinegar, extra virgin olive oil and a little salt are all you need.
Start by baking your naan bread for about 10 minutes until it’s crisp enough that you can pick it up a piece like a pizza, but also still has some chewiness on the inside.
Next you’ll spread on hummus as your pizza sauce. I used about 3 tablespoons per naan, but just like with regular pizza, if you like it more saucy, add more hummus (sauce!).
Now you’ll add all of the Greek salad toppings, which of course you can change to suit your taste. I used tomatoes, cucumbers, red onions, kalamata olives, and feta cheese…. it all goes perfectly with the hummus. You’ll want to use enough toppings so your pizzas are flavorful and hearty, but not so much that the naan breaks when you pick up a piece.
Whisk together the balsamic and olive oil and sprinkle in a little salt. For the final, crowning touch, toss the arugula with this quick balsamic vinaigrette and top each pizza with a generous amount. It might seem strange to add the arugula salad to the top of the naan pizza, but it adds the perfect touch. Fresh, peppery, bright, acidic – it balances all the other flavors on your Greek salad naan pizza.
I like to use a big mezzaluna pizza cutter to cut the naan pizzas into pieces. You can pick the whole thing up and eat it that way if you can’t stand waiting another minute to take a bite, but smaller pieces are a little more manageable.
Now take a bite!
You’ll be amazed at how delicious this Greek salad naan pizza is, I mean, it’s actually surprising. It’s perfectly balanced with crunchy veggies, salty feta, creamy hummus and peppery arugula. Try it tonight!Print
Greek Salad Naan Pizza
Greek salad naan pizzas are a delicious and easy weeknight meal. They are so delicious in fact that you won’t believe how easy they are! All of the ingredients you love in a Greek salad: tomatoes, cucumbers, red onions, olives, and feta are the toppings on a hummus pizza sauce and naan bread pizza crust. It’s all topped by peppery, fresh arugula dressed with a balsamic vinaigrette.
- Yield: 2
- 2 naan flatbreads
- 6 tablespoons hummus, any flavor you like
- 1/4 cup diced cucumber
- 1/4 cup diced tomatoes, I used Roma
- 2 tablespoons diced red onion
- 8 quartered kalamata olives
- 1/2 cup diced feta cheese
- 4 cups of arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- Preheat oven to 400 degrees.
- Place the naan on a dry baking sheet and bake for 8-10 minutes until it’s crisp on the bottom, but still has a little chewiness on the inside. Let the naan cool for a minute or two before you start adding toppings.
- Spread about 3 tablespoons of hummus on each naan (or more to taste).
- Sprinkle the tomatoes, cucumbers, red onion, olives and feta on top of the hummus.
- Whisk together the dressing ingredients, then toss the dressing with the arugula.
- Pile the arugula salad on top of the pizzas, slice into thirds and eat immediately!
- I like to get a block of feta and dice it, rather than buying the pre-crumbled kind.
- You could also add diced red bell peppers, toasted pine nuts or grilled chicken to your pizzas!
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