Soft on the outside, deliciously indulgent on the inside, with the bold flavour of Mutti Pasta Sauce Arrabbiata.
4 people
1
Brown the ground beef in a pan with a pinch of salt for about 5 minutes. Stir in the Mutti Chili Pasta Sauce, mix well until the filling is creamy and evenly combined, then remove from the heat.
2
Unroll the pizza dough and cut it into 8 squares. Place some mozzarella and beef filling in the centre of each square, then carefully fold and seal the dough to form the focaccine.
3
Cook the focaccine in a hot pan over low heat, covered, for a few minutes on each side. Turn them gently during cooking until golden on the outside, with a deliciously melted and gooey centre.
These pan-cooked stuffed focaccine are a simple yet delicious idea, perfect for a casual dinner, a homemade aperitivo, or for sharing at the table. Golden on the outside and soft on the inside, they reveal a warm, cheesy centre packed with flavour. It’s the contrast between the lightly crisp pizza dough and the creamy filling that makes them so irresistible. Start by preparing the filling: brown the ground beef in a pan until nicely cooked and full of flavour. Then add Mutti Arrabbiata Pasta Sauce, which coats the beef with the rich taste of tomato and a pleasantly spicy kick. Spoon the filling onto the pizza dough together with the mozzarella, which melts as the focaccine cook to create an irresistibly gooey centre.
Cooking the focaccine in a covered pan over low heat allows the dough to cook gently while the mozzarella melts inside. Turn them during cooking to achieve an evenly golden, appetising finish on both sides. The result? Warm, golden focaccine with a creamy, cheesy filling and a delicious hint of spice. Best enjoyed straight from the pan, they’re an easy, flavour-packed recipe for whenever you’re craving something a little special.
