Greek Salad Naan Pizza Recipe

Ash Tyrrell

Greek Salad Naan Pizza Recipe

I’ve always loved experimenting with different pizza bases, and recently I tried making a Greek salad naan pizza—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. I can honestly say this recipe is quick, fresh, and full of flavor.

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Prep Time 10

Cook Time 10

Ingredients Method Notes

Ingredients

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.

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.