Lockdown Standbys – Easy Flatbread Pizzas!

Robin Boyle As easy as ..., Australian, General Interest, Italian, Lunch, Main course

Print Friendly, PDF & Email

Covid-19 lockdown has given everyone plenty of opportunities to experiment with their cooking, to go back to old favourites and to try out some of those recipes cut out from newspapers and magazines.

Not everything we have tried has worked but we are generally very pleased rather than disappointed. In this post we include one our favourite standbys – pizzas made using flat breads as a base.

Making your own pizza dough is time consuming and, in my experience, not always successful. Bought pizza bases can be disappointing. However, there are various types of flat breads, such as pitta breads, roti and tortillas, that can give lovely results and a nice crisp base.

Work with a hot oven: 220-250 Co and turn it on early. Have all the ingredients ready. Try not to overload the topping. Cook your pizza a little longer if you are after a crisp base.

We have a standard layering pattern but vary that as desired.

For ingredients use the list below as a starting point. Use your own imagination, including getting rid of leftovers or items close to their use by date. Thus use leftover curry or Chinese stir-fry, barbecued chops or chicken, roast or steamed vegetables, etc, etc. Make pizzas from discounted mushrooms, witlof, … that you find in the supermarket. Try different types of cheeses.

Ingredients for inspiration
  • one or more flat breads such as pitta, roti or tortilla, large or mini size
  • 1 -2 tbsps olive oil
  • 2 – 4 tbsps chopped tomato or tomato puree

Selection from:

  • crushed garlic
  • sliced onion
  • sliced mushroom
  • sliced witlof
  • grilled zucchini or eggplant
  • semi-dried tomatoes
  • diced potato
  • salami or ham or leftover roast chicken
  • small tin of tuna
  • red or yellow or green capsicum
  • 3 to 4 tbsp tapenade or pesto style sauce or equivalent


  • curry
  • stew
  • pasta sauce
  • diced barbecue chops, steak or sausages


  • anchovies, if you like them
  • olives
  • salt and pepper to taste


  • mozzarella
  • parmesan
  • goats cheese
  • tasty cheddar style cheese
  • camembert, brie
  • blue cheese
  • dollops of sour cream before or at the end


  • spinach leaves or basil leaves
  • 1 dstsp sesame seeds and/or poppy seeds
  • 1 dstsp cumin seeds (natural or black) or caraway seeds
  • sumac
To cook

Turn the oven on early to 220-250 Co.

Layer the ingredients as follows:

  • Place the flat bread on a baking tray, covered with baking paper if desired
  • Drizzle with olive oil and spread around the surface. This is important in terms of making the crust less dry, but at the same time helping to crisp it up.
  • If making a pizza rossa (red pizza), add chopped tomato, either fresh or from a tin and spread over the base. Omit tomato for a pizza bianca (white pizza).
  • Add chopped garlic or chilli if being used
  • Add your key flavouring ingredients (see suggestions above)
  • Finish with cheese(s) on top
  • Add some seed or other ingredients, even part way through cooking.

Bake for 15 to 20 minutes until everything is cooked. Serve as is or with a fresh salad.