When you don't have time to make pizza dough from scratch, using flatbread is a great alternative. Plus, you can opt for wholemeal flatbreads for a little extra nourishment.






Skill level

Average: 1.8 (4 votes)


  • 2 large Lebanese flatbreads (wholemeal optional)
  • 12 cherry tomatoes
  • ½ cup (125 ml) tomato puree (passata)
  • 180 g drained bocconcini or mozzarella, torn
  • ⅔ cup (50 g) finely grated parmesan
  • 2 tbsp torn basil or oregano leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.
  2. Place the flatbreads on the prepared trays.
  3. Using a small sharp knife, carefully make a little cut in each tomato and, holding it over a bowl, gently squish to remove the seeds and excess juice (it’s a good idea to wear an apron for this part). Tear the tomatoes in half and set aside. Discard the seeds and juice.
  4. Using the back of a spoon, spread the puree over each flatbread until it’s almost all the way to the edges. Divide the torn tomato and bocconcini between the pizza bases.
  5. Sprinkle the pizzas with the parmesan and top with the basil. Bake for 10 minutes or until the cheese is melty and golden and the base is crisp.
  6. Wearing oven gloves, carefully remove the pizzas from the oven and allow them to cool on the trays for 5 minutes. Slide the pizzas onto a chopping board and, using a sharp knife or pizza wheel, slice to serve. 



Zucchini pizzas

Using a vegetable peeler, thinly slice 1 zucchini (courgette) and scatter it over the pizzas at the end of step 4 (see recipe, above). If you like a little heat, sprinkle on some dried chilli flakes with the parmesan and basil, before baking. Serves 3–4.


Prosciutto pizzas 

Tear 4 slices prosciutto (60g) into pieces. Divide it between the cooked pizzas before they’re sliced in step 6 (see recipe, above). Top with a few more basil leaves to serve, if you like. Serves 3–4.


This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand