Recipes
Date posted: 21/10/2020
Ingredients
| Tomato & herb pizza topping | 1 |
| Napolina pizza bases | 2 |
| 125g balls Italian buffalo mozzarella, sliced | 2 |
| Thin slices prosciutto | 6 |
| Basil leaves, torn | 15g |
| Napolina olive oil | a drizzle |
Method
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- Heat the grill to high. Heat the oil in a large frying pan, then soften the chopped onion and chopped red pepper for a few minutes.
- Pop in the diced turkey and fry for another few minutes until it starts to colour.
- Stir in the crushed garlic clove, fry for 1 min, tip in the Napolina chopped tomatoes and the gnocchi, then bring to a simmer.
- Bubble for 10-15 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the torn basil leaves, then transfer to a large ovenproof dish.
- Top with sliced mozzarella, then grill for 5-6 minutes until the cheese is bubbling and golden. Serve immediately