using Bega Easy Melt Colby Natural Cheese Slices


4 slices good quality cooked turkey (or ham)
½ sweet potato, peeled
1 potato, peeled
1 zucchini
3 tbs ricotta cheese
½ cup grated cheese
4 x Bega Easy Melt Colby Natural Cheese Slices, cut into quarters
(Tomato/onion sauce) (This makes far more than you need, but is a wonderful base for many meals, so freeze the rest in small portions.)
1 tbs olive oil
1 medium brown onion, finely chopped
1 clove garlic
410g can tomatoes
1 tbs chopped fresh basil (optional)


  1. Preheat your oven to 180°C.
  2. To make tomato sauce, heat oil in a small saucepan, add onion and garlic and sauté for a minute, add tomatoes and simmer for around 10 – 15 minutes or until sauce has reduced. Stir through basil (optional) and set aside.
  3. Using a sharp knife, cut 8 circles out of the pita bread. I used an egg ring as my guide. Then slice each of the vegetables as thin as you can, cut the cheese and trim to roughly match the pita circles.
  4. (Optional) Depending on the vegetables you are using, you could briefly steam the slices to ensure they are cooked through.
  5. Layer the pizzas – pita round, tomato sauce, sweet potato, ricotta, turkey, zucchini, potato, and cheese.
  6. Place in the oven for around 8 – 10 minutes or until the cheese is golden and the pita is just crispy.


Thanks to One Handed Cooks to this great recipe.