2 months ago
16
Say hello to your new favourite fakeaway. Bold, southern Italian flavours on a crispy flatbread, ready before a delivery driver could even leave the kitchen.
This speedy summer pizza brings all the bold, briny flavours of puttanesca pasta to the table – on a crispy Lebanese flatbread base. Ready in just 20 minutes, it’s a no-fuss, full-flavour meal that’s ideal for busy weeknights.
Ingredients
2 large Lebanese flatbreads
85g (⅓ cup) tomato passata
1 garlic clove, crushed
150g fior di latte mozzarella, sliced
90g (½ cup) mixed pitted olives
12 anchovies
500g vine-ripened cherry tomatoes
1 tbsp capers, drained
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Line two baking trays with non-stick baking paper and place one flatbreads on each tray.
Step 2
Combine the passata and garlic in a small bowl. Spread the passata mixture evenly over the flatbread, leaving a narrow border around the edges.
Step 3
Top each pizza with the mozzarella slices, then divide the olives, anchovies, tomatoes and capers between the pizzas, scattering them evenly.
Step 4
Place the trays in the oven and bake for 10-15 minutes, or until the flatbread is golden and crisp and the cheese is melted and bubbly. Add a generous grind of cracked black pepper and serve immediately.
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