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

1m read

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