Puttanesca Flatbread

Wife with the Knife

Get ready to dig into this deliciously bold Puttanesca Flatbread! Picture a crispy, golden base topped with a tangy sundried tomato spread, savoury olives, capers, and anchovies, all crowned with melted Parmesan. Each bite delivers a perfect blend of salty, tangy, and cheesy goodness, with a hint of garlic and a touch of oregano to bring it all together. It’s like your favourite Italian pasta, but on a crispy flatbread. Trust me, this will be your new go-to snack, appetizer, or dinner that’ll impress everyone—just don’t be surprised if it’s gone in minutes!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 13

Total Time 23

Course Dinner, Lunch, Main Course, Side Dish, starter

Cuisine Italian

Servings 4

Ingredients

1 pizza dough or flatbread store-bought or homemade
2-3 tbsp sundried tomato spread such as Chuck Hughes’ brand
2-3 cloves freshly minced garlic
¼ cup black olives sliced
¼ cup green olives sliced
2 tbsp capers
1 small red onion thinly sliced
4-5 anchovy fillets chopped
½ cup freshly grated Parmesan cheese
1 tsp dried oregano or fresh if preferred
Olive oil for brushing

Instructions

Preheat your oven to 425°F (220°C), or follow the baking instructions for your flatbread/pizza dough if using a store-bought version.
If using pizza dough, roll it out into a flat circle or rectangle on a lightly floured surface. If using store-bought flatbread, simply place it on a baking sheet lined with parchment paper.
Spread a thin layer of the sundried tomato spread evenly across the surface of the dough or flatbread.
Sprinkle the minced garlic over the sundried tomato spread. Then add the sliced black olives, green olives, capers, and red onion slices. Top with the chopped anchovy fillets.
Generously sprinkle freshly grated Parmesan cheese over the toppings. Then, sprinkle the dried oregano evenly over the entire flatbread. (If using fresh oregano, tear the leaves and scatter them across the toppings).
Brush the edges of the flatbread with a little olive oil for a golden, crispy finish. Bake in the preheated oven for 12-15 minutes (or according to the instructions for your dough), or until the edges are golden and the cheese is melted and bubbly.
Remove from the oven, slice, and serve immediately. Enjoy the bold, savoury flavours of your homemade Puttanesca flatbread!

Notes

Optional Add-ins:

Fresh Herbs: Add fresh basil after baking to bring a pop of color and a burst of flavour.
Red Pepper Flakes: For a bit of heat, sprinkle red pepper flakes on top before baking, or add a dash after baking for an extra kick.
Fresh Tomato: Thinly slice fresh tomatoes to add a touch of freshness and juiciness, balancing the rich, salty toppings.
Arugula or Rocket: Top the flatbread with a handful of fresh arugula or rocket after baking for a peppery crunch that pairs well with the rich toppings.
Mozzarella or Ricotta: For a creamier texture, add a dollop of ricotta or sprinkle some fresh mozzarella before baking. It complements the bold, savoury flavours of the flatbread.