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Focaccia Pizza

This easy pizza recipe livens up focaccia (or any of your favourite Italian breads) by topping it with sliced courgettes, aubergine and sun-dried tomato paste, plus mozzarella, basil and green olives. Another easy dish to add to your list of lunch ideas.
  • Cooking time30 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Focaccia Pizza


  • 1 tbsp Bertolli buttery spread
  • 12 fresh beef meatballs
  • 1 onion peeled and diced
  • 2 celery sticks trimmed
  • 2 cloves garlic chopped and peeled
  • 2 sprigs fresh rosemary
  • 400 grams tinned chopped tomatoes
  • 2 tbsps tomato puree
  • 200 grams dried spaghetti
  • fresh Parmesan
  • green salad dressed
Energy (kcal)482 kcal
Energy (kJ)2018 kJ
Protein (g)21.3 g
Carbohydrate incl. fibre (g)50.0 g
Carbohydrate excl. fibre (g)44.9 g
Sugar (g)8.0 g
Fibre (g)5.1 g
Fat (g)22.1 g
Saturated fat (g)7.7 g
Unsaturated fat (g)9.1 g
Monounsaturated fat (g)7.3 g
Polyunsaturated fat (g)1.8 g
Trans fat (g)1.1 g
Cholesterol (mg)56 mg
Sodium (mg)240 mg
Salt (g)0.60 g
Vitamin A (IU)481 IU
Vitamin C (mg)13.9 mg
Calcium (mg)105 mg
Iron (mg)4.97 mg
Potassium (mg)868 mg


  1. Warm the Bertolli Light in a large pan over a high heat. Add the meatballs and cook for 5 minutes, turning occasionally, until well browned all over.
  2. Add the onion, celery and garlic, reduce the heat to medium and cook for 5 minutes, stirring occasionally, until soft.
  3. Stir in the rosemary, tomatoes & puree, then bring to a simmer and cook uncovered for 5 minutes, until thickened slightly.
  4. Pour over 750ml of boiling water and bring to the boil. Break the spaghetti in half and add it to the pan. Stir well then leave to simmer for 10 minutes, or until tender.
  5. Remove the rosemary and season to taste. Serve with plenty of grated Parmesan and a dressed green salad.