Sun-Dried Tomato and Olive Tapenade Pizza with Basil

Why You’ll Love This Recipe

• Layers of big Mediterranean flavor: briny olives, sweet-tangy sun-dried tomatoes, mellow roasted garlic, and fresh basil.
• Uses easy store-bought flatbreads, but feels like something from a cozy wine bar.
• The tapenade is make-ahead friendly and doubles as a spread for sandwiches and crostini.
• Perfect as a shareable appetizer, light dinner, or part of a grazing board.

Grocery List

• Produce: 1 head garlic, 1 lemon, 1 small bunch fresh basil (plus optional parsley for tapenade)
• Dairy: 8 oz (225 g) fresh mozzarella
• Pantry: Oil-packed sun-dried tomatoes, pitted Kalamata olives, capers, extra-virgin olive oil, red wine vinegar (optional), crushed red pepper flakes (optional), naan or flatbreads, salt, black pepper, aluminum foil

Full Ingredients

For the Roasted Garlic

• 1 whole head garlic
• 1 tsp extra-virgin olive oil
• Pinch of fine sea salt

For the Sundried Tomato & Olive Tapenade

• 1/2 cup oil-packed sun-dried tomatoes, drained (reserve 1/4 cup extra for topping below)
• 1/2 cup pitted Kalamata olives, drained
• 2 tbsp capers, rinsed and drained
• 2–3 cloves roasted garlic (from the roasted head above)
• 2 tbsp extra-virgin olive oil (or reserved oil from the sun-dried tomatoes)
• 1 tbsp freshly squeezed lemon juice (about 1/2 lemon)
• 1 tsp red wine vinegar (optional, for extra tang)
• 2 tbsp chopped fresh basil or flat-leaf parsley
• 1/4 tsp crushed red pepper flakes (optional)
• Freshly ground black pepper, to taste (salt only if needed)

For Assembling the Flatbreads

• 4 small naan or flatbreads (about 6–7 in / 15–18 cm each)
• 8 oz (225 g) fresh mozzarella, thinly sliced or torn into bite-size pieces
• 1/4 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
• Remaining roasted garlic cloves (from 1 head), left whole or halved
• 1/4 cup loosely packed fresh basil leaves, stacked and sliced into thin ribbons
• 1 tbsp extra-virgin olive oil, for drizzling
• Fine sea salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Roast the garlic

Preheat your oven to 400°F (200°C). Peel away any loose outer layers of skin from the garlic head, but keep the head intact. Slice about 1/4 inch (6 mm) off the top of the head to expose the cloves. Place the garlic on a small piece of foil, drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt. Wrap tightly in the foil and place directly on the oven rack or on a small baking dish.

Roast for 35–40 minutes, until the cloves are very soft, golden, and smell sweet and nutty. Remove from the oven and let cool for about 10 minutes, until cool enough to handle.

Step 2: Squeeze and divide the roasted garlic

Once the garlic is cool, hold the base of the head and gently squeeze to push the soft cloves out of their skins. Transfer all the cloves to a small plate. Set aside 2–3 cloves for the tapenade. Leave the remaining cloves whole (or cut the largest ones in half) for topping the flatbreads later. Roasted garlic is very soft, so handle it gently; it should spread easily with a knife.

Step 3: Make the sundried tomato & olive tapenade

In a food processor, combine the 1/2 cup sun-dried tomatoes (drained), olives, capers, reserved 2–3 roasted garlic cloves, lemon juice, red wine vinegar (if using), fresh basil or parsley, crushed red pepper flakes (if using), and a few grinds of black pepper. Pulse a few times to break everything up.

With the machine running briefly, drizzle in the 2 tablespoons olive oil. Stop and scrape down the sides, then pulse again until you have a coarse, spreadable paste. You want visible bits of olive and tomato, not a perfectly smooth puree. Taste and adjust: add more lemon for brightness, a splash more oil if it seems dry, and salt only if needed (olives and capers are quite salty already). Set aside.

Step 4: Prepare the flatbreads and toppings

Line a large baking sheet with parchment paper for easy cleanup. Arrange the naan or flatbreads in a single layer on the sheet. If the mozzarella is packed in water, pat it dry well with paper towels to prevent sogginess, then slice or tear it into bite-size pieces.

Cut the reserved 1/4 cup sun-dried tomatoes into thin strips. Stack the basil leaves, roll them up like a cigar, and slice into thin ribbons (chiffonade). Keep basil aside to add after baking so it stays bright and fresh.

Step 5: Spread a thin layer of tapenade

Spoon the tapenade onto the flatbreads, dividing it evenly among the four pieces. Use the back of a spoon to spread it into a thin, even layer, stopping about 1/2 inch (1 cm) from the edges to leave a small border. The goal is a flavorful base that lightly coats the surface; too thick a layer can overwhelm the other toppings and make the bread heavy.

Step 6: Add mozzarella, sun-dried tomatoes, and roasted garlic

Layer the mozzarella pieces over the tapenade, distributing them evenly so each slice of flatbread will have some cheese. Tuck in strips of sun-dried tomato on top of the mozzarella, then scatter the remaining roasted garlic cloves over everything. You want the garlic to be visible here and there, as little pockets of sweet, mellow flavor that contrast with the tangy tapenade underneath.

Step 7: Bake, finish with basil, and serve

With the oven still at 400°F (200°C), bake the topped flatbreads for 8–10 minutes, or until the edges are lightly crisp and the mozzarella is fully melted and just starting to bubble. For a bit of golden color on the cheese, you can switch to the broiler for the last 1–2 minutes, watching closely so nothing burns.

Remove the flatbreads from the oven. Immediately drizzle each with a little olive oil and season with a light pinch of salt and a few grinds of black pepper. Sprinkle generously with the basil ribbons. Let rest for 2–3 minutes, then slice into wedges or strips and serve warm, with any extra tapenade on the side.

Pro Tips

• Do not overblend the tapenade. Stop pulsing while you can still see small bits of olive and tomato. A bit of texture makes it far more interesting than a smooth paste.
• Dry your mozzarella well. Fresh mozzarella carries a lot of moisture. Patting it dry keeps your flatbreads from getting soggy and helps the cheese melt more evenly.
• Pre-crisp the base if you like it extra crunchy. For a firmer crust, bake the plain naan for 3–4 minutes before adding toppings, then proceed with the recipe.
• Adjust the salt at the very end. Taste the finished tapenade and baked flatbread before salting. Olives, capers, and sun-dried tomatoes are all quite salty on their own.
• Roast the garlic ahead. Roasted garlic keeps well in the fridge, so you can do that step a day or two in advance to make assembly very fast.

Variations

• Crostini style: Instead of flatbreads, toast baguette slices, spread with a thin layer of tapenade, add a small piece of mozzarella and a strip of sun-dried tomato, then broil briefly until the cheese melts. Finish with roasted garlic bits and basil.
• Full pizza: Use a ball of pizza dough stretched to about 12–14 inches (30–35 cm). Par-bake the crust for 6–7 minutes at 475°F (245°C), then top with tapenade, mozzarella, sun-dried tomatoes, and roasted garlic. Bake again until crisp and bubbly, and finish with basil.
• Add protein: For a heartier meal, tuck in thin ribbons of prosciutto, slices of grilled chicken, or crumbled feta on top of the mozzarella before baking.

Storage & Make-Ahead

The sundried tomato & olive tapenade can be made up to 5 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to keep it from drying out. The roasted garlic can also be prepared ahead of time; keep the cloves in a small covered container in the fridge for up to 1 week.

Assemble the flatbreads just before baking for the best texture. If needed, you can assemble them up to 4 hours ahead: spread the tapenade, add the cheese, sun-dried tomatoes, and roasted garlic, then cover the tray tightly and refrigerate. Bring to room temperature for 10–15 minutes while the oven heats, then bake as directed.

Leftover baked flatbread will keep in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes, until warmed through and crisp at the edges. Add fresh basil after reheating, not before.

Nutrition (per serving)

Approximate nutrition per serving (1 flatbread, 1/4 of the recipe): about 580 calories, 32 g total fat, 12 g saturated fat, 50 g carbohydrates, 4 g fiber, 9 g sugar, 23 g protein, and a relatively high amount of sodium due to olives, capers, and sun-dried tomatoes. These numbers are estimates and will vary based on the exact brands and flatbreads you use.