Napolina prosciutto and mozzarella pizza

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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.