I’ve always loved experimenting with different pizza bases, and recently I tried making a Greek Salad Naan Pizza Recipe—and wow, it was a game-changer! Using naan as the crust gives it this chewy, soft texture that holds up perfectly under fresh veggies and creamy hummus.
If you enjoy creamy chicken dishes, you might also like the Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe for a rich, flavorful twist on your dinner. I can honestly say this recipe is quick, fresh, and full of flavor.
Every bite combines the crunch of salad, the creaminess of hummus, and the peppery bite of arugula. I can’t wait to share this recipe with you so you can make it at home, too.
Ingredients
Here’s everything you’ll need to make this Greek salad naan pizza. I’ve included a few tips based on my experience to help you get the best flavor and texture.
- 2 naan breads – choose fresh or store-bought; avoid frozen if possible for the best chewy texture.
- 6 tablespoons hummus – I like using plain or roasted red pepper hummus; it acts as your “pizza sauce.”
- 1 cup cherry tomatoes, halved – fresh and juicy is key; avoid canned.
- 1 cup cucumber, diced – crisp cucumber adds a refreshing crunch.
- ½ cup red onion, thinly sliced – raw for a sharp bite; soak in water for a few minutes if you want it milder.
- ½ cup kalamata olives, pitted and halved – these add a briny, salty punch.
- ½ cup feta cheese, crumbled – fresh feta works best; don’t use pre-crumbled if you can help it.
- 2 cups arugula – for a peppery, bright topping that balances the creamy hummus.
- 2 tablespoons balsamic vinegar – to make a quick vinaigrette with olive oil.
- 2 tablespoons extra virgin olive oil – use a high-quality oil for best flavor.
- Salt, to taste – enhances all the ingredients in the salad.
Note: several servings
Variations
I love that this recipe is super flexible. Here are a few ways you can customize it:
- Use dairy-free feta or vegan cheese to make it fully plant-based.
- Swap hummus with tzatziki or avocado spread for a twist on flavor.
- Add roasted bell peppers, artichoke hearts, or sun-dried tomatoes for extra Mediterranean flair. You can also enjoy a tropical twist like the Spicy Brazilian Coconut Chicken Recipe to pair with lighter sides.
- Sprinkle with chili flakes or smoked paprika for a subtle kick.
Cooking Time
Here’s a quick overview of how long this recipe takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Equipment You Need
Here’s what I used to make the process smooth:
- Baking sheet – for crisping the naan in the oven.
- Small bowl – for whisking together the balsamic vinaigrette.
- Knife and cutting board – for chopping veggies.
- Spoon or spatula – for spreading hummus on the naan.
- Mezzaluna pizza cutter (optional) – makes slicing easier and fun.
How to Make Greek Salad Naan Pizza
Making this pizza is straightforward and surprisingly fast. I’ll walk you through step by step.
Toast the Naan
First, preheat your oven to 375°F (190°C). Place the naan on a baking sheet and bake for about 10 minutes until lightly crisp. I like it soft enough to hold the toppings but firm enough to pick up like a pizza slice.
Spread the Hummus
Once the naan is ready, spread 3 tablespoons of hummus evenly over each piece. You can add more if you like a saucier base. I always use a spoon to get an even layer without tearing the naan.
Add the Veggies
Layer your tomatoes, cucumbers, red onions, olives, and feta on top of the hummus. I like to distribute them evenly so each bite is balanced. Don’t overload the naan, or it might get soggy or break when picked up.
Make the Vinaigrette
Whisk together balsamic vinegar, olive oil, and a pinch of salt in a small bowl. This quick vinaigrette adds brightness to the arugula without overpowering the other flavors.
Top with Arugula
Toss the arugula in the balsamic vinaigrette, then layer it over the pizza. It might seem unusual to add a salad on top, but trust me—this gives a fresh, peppery, and acidic balance to the creamy hummus and salty feta.
Slice and Serve
I like using a mezzaluna or pizza cutter to cut the naan into manageable pieces. You can also just pick it up whole. I love how the colors of the toppings make the pizza look vibrant and fresh.
Additional Tips for Making this Recipe Better
After making this pizza a few times, I’ve learned some small tricks that make it even better:
- I always let the naan cool for a minute before spreading hummus; it prevents it from sliding off.
- I toast the naan slightly longer if I want extra crispness.
- I add a pinch of dried oregano on top for a subtle Mediterranean flavor boost.
- I chop veggies just before serving to keep them crunchy and fresh.
How to Serve Greek Salad Naan Pizza
Presentation is key with this pizza. I like to serve it on a large wooden board so everyone can grab slices. Drizzle a little extra balsamic on top for visual appeal. Pair it with a light white wine or iced tea, and you have a meal that looks as good as it tastes.
Nutritional Information
Here’s a quick look at what you’re getting per serving (approximate values):
- Calories: 350 per naan pizza
- Protein: 12g
- Carbohydrates: 40g
- Fat: 15g
This makes it a balanced, filling, yet light option for lunch or dinner.
Make Ahead and Storage
Storing
If you have leftovers, place them in an airtight container in the fridge. They stay fresh for up to 2 days.
Freezing
I don’t recommend freezing this pizza because fresh vegetables and arugula don’t thaw well, but you can freeze naan separately to speed up future meals.
Reheating
To reheat, pop the naan in a 350°F oven for 5–7 minutes until warm. I avoid the microwave because it can make the naan chewy and soggy.
Why You’ll Love This Recipe
This Greek salad naan pizza is one of my favorite quick meals. Here’s why:
- It’s quick and easy – ready in 20 minutes with minimal prep.
- It’s versatile – swap veggies, cheeses, or spreads to suit your taste.
- Fresh and healthy – packed with vegetables, protein, and fiber.
- Perfect for entertaining – looks colorful and impressive on a platter.
- Light yet filling – the hummus and feta give creaminess without heaviness.
Greek Salad Naan Pizza Recipe
Ingredients
Method
- First, preheat your oven to 375°F (190°C). Place the naan on a baking sheet and bake for about 10 minutes until lightly crisp. I like it soft enough to hold the toppings but firm enough to pick up like a pizza slice.
- Once the naan is ready, spread 3 tablespoons of hummus evenly over each piece. You can add more if you like a saucier base. I always use a spoon to get an even layer without tearing the naan.
- Layer your tomatoes, cucumbers, red onions, olives, and feta on top of the hummus. I like to distribute them evenly so each bite is balanced. Don’t overload the naan, or it might get soggy or break when picked up.
- Whisk together balsamic vinegar, olive oil, and a pinch of salt in a small bowl. This quick vinaigrette adds brightness to the arugula without overpowering the other flavors.
- Toss the arugula in the balsamic vinaigrette, then layer it over the pizza. It might seem unusual to add a salad on top, but trust me—this gives a fresh, peppery, and acidic balance to the creamy hummus and salty feta.
- I like using a mezzaluna or pizza cutter to cut the naan into manageable pieces. You can also just pick it up whole. I love how the colors of the toppings make the pizza look vibrant and fresh.
Notes
- I always let the naan cool for a minute before spreading hummus; it prevents it from sliding off.
- I toast the naan slightly longer if I want extra crispness.
- I add a pinch of dried oregano on top for a subtle Mediterranean flavor boost.
- I chop veggies just before serving to keep them crunchy and fresh.
