Napolina prosciutto and mozzarella pizza

21.10.2020
  • 15 minutes
  • Serves 4

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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  1. 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.
  2. Pop in the diced turkey and fry for another few minutes until it starts to colour.
  3. Stir in the crushed garlic clove, fry for 1 min, tip in the Napolina chopped tomatoes and the gnocchi, then bring to a simmer.
  4. 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.
  5. Top with sliced mozzarella, then grill for 5-6 minutes until the cheese is bubbling and golden. Serve immediately
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