125 g (4 oz) reduced-fat mozzarella cheese, cut into small dice
rocket leaves, to serve
Preheat the oven to 200°C (400°F), Gas Mark 6. Put the passata, lemon rind, sugar and oregano in a saucepan over a medium-high heat. Season with salt and pepper, then bring almost to the boil. Reduce the heat and simmer gently for about 8 minutes or until thickened.
Place 4 tortillas on a baking sheets, then spoon 1/2 tablespoon of the sauce evenly over each tortilla. Place a second tortilla on top of the sauce to sandwich the tortillas together.
Spread the remaining sauce evenly over four doubled-up bases and top with a selection of the different meats. Scatter over the mozzarella and cook in the oven for 8–10 minutes until crisp and bubbling. Serve scattered with rocket leaves.