White Pizza & Focaccia: How to Use Sun-Dried Tomato Paté Instead of Tomato Sauce
White pizza, focaccia and Roman pinsa are three of Italy’s most-loved leavened breads. What unites them is the absence of classic tomato passata on the base. That very “neutrality” makes them perfect canvases for bolder toppings—and sun-dried tomato paté is one of the finest.
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Sun-dried tomato paté swaps fresh tomato passata for a deeper, sweeter, more “sun-kissed” flavour. Ideal when you crave tomato taste without the moisture that can soften the base during baking.
In this post we show how to use sun-dried tomato paté to turn white pizza, focaccia and pinsa into signature dishes.
Why paté works in place of fresh tomato
Three reasons make sun-dried tomato paté a brilliant stand-in for passata.
Low moisture. Passata is watery; in a hot oven it can sog the base. Paté is creamy, not runny, so the crust stays crisp.
More concentrated flavour. Drying concentrates sugars, acids and savouriness. A spoonful of paté delivers more punch than a ladleful of passata.
Summer aroma, winter plate. The memory of sun-ripened tomatoes lingers in the paté, letting you serve July in January.
White pizza with sun-dried tomato paté
Whether Roman or Neapolitan, pizza bianca—baked without tomato—is a blank page waiting to be written. Paté offers endless plot twists.
1. White pizza, paté, buffalo mozzarella & basil
A “margherita” that swaps passata for paté. Bake the white base almost to finish, pull it out, spread a thin veil of paté, scatter drained slices of buffalo mozzarella, return to the oven 1–2 min to melt. Finish with fresh basil and a thread of extra-virgin.
2. White pizza, paté, prosciutto crudo & rocket
Bake until golden. Out of the oven, immediately brush on a light coat of paté, drape Parma ham in little nests, shower with rocket and shaved aged Parmigiano. Olive oil. Never bake the ham—it ruins its silkiness.
3. White pizza, paté, burrata & olives
Base baked. Paté painted on, burrata split in the centre, Taggiasca olives scattered, fleur de sel, olive oil. Creamy, elegant.
Focaccia with sun-dried tomato paté
Especially the Bari and Genovese styles, focaccia loves a paté cloak.
4. Bari-style focaccia with paté, olives & oregano
Traditional Bari focaccia already carries cherry tomatoes and olives. Variant: spread paté over the risen dough before baking, add black olives and fresh oregano. 220 °C for 18–20 min. Golden crust, airy crumb, sun-dried tomato perfume baked right in.
5. Genovese focaccia with paté & smoked mozzarella
A modern Ligurian riff. Brush the Genovese dough (rich with olive oil) with paté, dot with smoked mozzarella cubes. Bake 220 °C, 15–18 min.
6. Focaccia with paté, robiola & caramelised pears
For autumn brunch. Bake plain focaccia. Once out, stipple with paté “islands”, smear on robiola, top with briefly pan-caramelised Williams pear slices. Cut into bite-sized squares.
Roman pinsa with sun-dried tomato paté
The long, crisp, 24–48 h fermented base welcomes clean, focused toppings.
7. Pinsa with paté, buffalo mozzarella & Cantabrian anchovies
Base baked. Paté spread, buffalo mozzarella sliced, premium anchovies laid on, fresh lemon zest grated. Olive oil.
8. Pinsa with paté, stracciatella & fresh cherry tomatoes
Baked pinsa. Paté swipe, stracciatella clouds, halved yellow-and-red cherry, basil, olive oil, fleur de sel.
Three technical rules
Keep the paté layer thin. It’s potent; too much overpowers. A sheer, even veil is enough.
Time the paté. For white pizza and pinsa add after baking—high heat (250 °C) can scorch it. Focaccia (200–220 °C) is gentler; paté can go on before.
Balance with freshness. Because paté is cooked and dense, pair it with fresh elements—basil, rocket, cherry tomatoes, buffalo or burrata—for lift and contrast.
Wine pairings
Pizzas and focacciae topped with sun-dried tomato paté love structured whites (Greco di Tufo, Falanghina, Vermentino) and youthful reds (young Aglianico, dry Lambrusco, Negroamaro).
For versions with cured meat and aged cheese: Chianti Classico, Cerasuolo d’Abruzzo. For fresher vegetarian styles (burrata, buffalo): Greco di Tufo or Vermentino.
FAQ
Can I use paté instead of passata on a classic Neapolitan pizza?
Technically yes, but true Neapolitan DOC requires passata. You’d have a “Neapolitan-style” pizza with paté, not a canonical one.
Does the base stay drier with paté?
Noticeably. Paté’s water content is far lower, so the crust stays crisp.
How much paté for a medium pizza?
2–3 tablespoons for a 28–30 cm pie, spread thin.
Can I freeze dough already topped with paté?
Better to freeze the raw dough plain and top after thawing; paté can shift in texture.
Can I combine paté and passata on the same pizza?
Yes—some gourmet pizzerias lay a thin passata base and dot paté “islands” for extra intensity.
Ready to dress your white pizza or focaccia with a burst of concentrated Mediterranean sun? Start with our Cilento sun-dried tomato paté: five ingredients, one jar, instant character.
