Mediterranean Naan Pizza

  • Author: Julia // A Cedar Spoon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Dinner, Lunch
  • Cuisine: Mediterranean, Lebanese


Mediterranean Naan Pizza: warm and crisp is Naan topped with roasted red pepper hummus, parsley, tomatoes, olive oil and lemon to make a light and healthy meal.



  • 2 pieces of whole wheat Naan (or Naan of your choice)
  • 1/2 tub of Sabra Roasted Red Pepper Hummus (or flavor of your choice)
  • 2 tomatoes, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 green onions, green parts chopped
  • 2 Tablespoons olive oil
  • 1/2 lemon, juiced
  • Salt and pepper to taste
  • 1 Persian cucumber, thinly sliced (or 1/2 regular cucumber thinly sliced)
  • Garnish with sumac or Za’atar


  1. In a medium mixing bowl mix together the tomatoes, parsley, green onions, olive oil, lemon juice and salt and pepper to taste.
  2. Toast the Naan according to the package (you want the Naan to be just crispy).
  3. Remove the Naan and from the oven and spread the hummus evenly on each piece of Naan. Return to oven and heat for 1-2 minutes.
  4. Remove from the oven and cover the hummus with a layer of cucumbers. Then spoon tabbouleh salad evenly on each Naan pizza so you cover the cucumbers {wait to put the tabbouleh over the pizza until you are ready to eat it or the naan will get soggy from the juices}.
  5. Garnish with sumac or Za’atar an serve warm.


When we eat these pizzas we either cut them into small slices or we roll them similar to a pita would be rolled for a sandwich.[br]When adding the salad to the Naan pizza make sure you wait until you are just ready to eat the pizza as the olive oil and lemon juice can make the Naan soggy if it sits for too long.


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