This 20-minute puttanesca pizza is bold, briny and barely any work

Name: This 20-minute puttanesca pizza is bold, briny and barely any work
Cook time: 30 min
Yield: 4
Cuisine: Italian,Contemporary
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

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.

Jessica Brook

December 30, 2025

Lebanese bread stands in for dough so you can make these summer puttanesca pizzas in 20 minutes.James Moffatt

easyTime:< 30 minsServes:4

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.