A watercolour of a blistered flatbread with thin red tomato, green olives and dark anchovy
Generated with OpenAI gpt-image-1
Adapted from Pizza marinara

Flatbread pizza with passata

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Plain flour.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.2 L
Active
15 min
Total
25 min

Ingredients

Marinara is the pizza without cheese, which makes it the one this cupboard can actually do. It was never a compromise version: it is older than the cheese one.

  1. Dough: flour, salt, about 130 ml water. Knead a minute, rest ten, divide in two and press thin.
  2. Sauce, cold and uncooked: passata, garlic granules, oregano, a spoon of oil, salt. Do not cook it first. It cooks on the bread.
  3. Dry pan, hot. One flatbread in, 60 seconds, then turn it.
  4. Sauce spread thinly on the cooked side, olives and torn anchovy on top.
  5. Lid on, three minutes on a low flame. The lid is what cooks the top.
  6. Oil over as it comes out.

Thin sauce is the mistake to avoid. Too much and the base steams instead of crisping, and you get a wet flatbread with tomato on it.

Serves 2.

What this was adapted from

Pizza marinara: the Neapolitan pizza with no cheese, dressed only with tomato, garlic and oregano

  • a proved dough baked at 450C → a pan flatbread finished under the lid

    No oven and no yeast. A dry-pan flatbread gives a blistered base in four minutes; the topping is warmed through with the lid on rather than baked. It is flatter and chewier than pizza and it is not pretending otherwise.