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Pizza Margherita from Leftover Pasta Sauce
Pizza Margherita from Leftover Pasta Sauce

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Pizza Margherita from Leftover Pasta Sauce

Reduce waste after eating pasta with tomato sauce the night before. This pizza recipe turns leftover tomato sauce from pasta into a great pizza sauce.







2 H. 0 MIN.


  • 65g all-purpose flour
  • 1 tsp salt
  • 250ml water
  • 1 package of active dry yeast
  • 1 pinch of white sugar
  • 60g flour for dusting
  • Leftover pasta sauce for using as a pizza sauce on the base
  • 20 slices of fresh mozzarella cheese
  • 20 leaves of fresh basil
  • Olive oil
  • Sea salt to taste


  1. Stir flour and 1 teaspoon salt in a bowl. Set aside.
  2. Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
  3. Stir half the flour mixture into the yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place at 27 to 35°C until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
  5. Preheat the oven with a pizza stone to 260°C.
  6. Stretch out and pat 1 dough ball to form a circle 2.5 cm in diameter. Place dough on a lightly floured pizza peel. Take your leftover tomato pasta sauce to use as a pizza sauce on the base and spread it to cover within 2 cm of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the leftover sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tbsp olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
  7. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes