20-minute summer puttanesca pizza
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.
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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.
December 30, 2025
Lebanese bread stands in for dough so you can make these summer puttanesca pizzas in 20 minutes.James Moffatt
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
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2 large Lebanese flatbreads
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85g (⅓ cup) tomato passata
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1 garlic clove, crushed
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150g fior di latte mozzarella, sliced
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90g (½ cup) mixed pitted olives
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12 anchovies
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500g vine-ripened cherry tomatoes
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1 tbsp capers, drained
Method
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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.
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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.
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Step 3
Top each pizza with the mozzarella slices, then divide the olives, anchovies, tomatoes and capers between the pizzas, scattering them evenly.
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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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