Turn pizza into a pasta bake dinner ready in 30 minutes. You can use gnocchi or dried orecchiette in this pizza bake dinner recipe that's full of flavour and the kids will love it.
Ingreadient:
- 500 g potato gnocchi or dried orecchiette pasta
- 100 g sliced pepperoni
- 1 tbsp. olive oil
- 1 red onion, thinly sliced
- 100 g button mushrooms, sliced
- 1 green capsicum, thinly sliced
- 1 x 400 g can crushed tomatoes with basil and oregano
- Salt and pepper, to taste
- 1⅔ cups (150 g) Perfect Italiano™ Perfect Pizza cheese
- ¼ tsp. dried oregano
- ¼ tsp. dried chilli flakes (optional)
- Fresh oregano leaves, to serve
Direction:
- Cook gnocchi in large saucepan of boiling water, until just tender, following the packet instructions.
- Meanwhile, reserve 8 pepperoni slices. Cut the remaining pepperoni slices into quarters.
- Heat oil in an ovenproof frying pan over medium-high heat. Add onion, mushroom, capsicum and quartered pepperoni. Cook, stirring occasionally, for 5-7 minutes or until vegetables are tender.
- Add crushed tomato. Bring to the boil. Reduce heat and simmer, stirring occasionally, for 5-7 minutes or until mixture thickens. Season with salt and pepper. Stir in gnocchi. Level top.
- Preheat grill on high. Sprinkle gnocchi with Perfect Pizza cheese. Top with reserved pepperoni, dried oregano and chilli flakes, if you like. Grill for 4-5 minutes or until cheese is golden. Sprinkle with fresh oregano to serve.
