Open pizza baguette with leftover tomato sauce

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Serves 4

  • 1 baguette
  • 8 tablespoons leftover tomato sauce or tomato soup
  • 100g cheese, grated (I use cheddar but any cheese will do)
  • Toppings of your choice


Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Open pizza baguette with leftover tomato sauce

This is an ideal faff-free way of using up leftover tomato sauce or tomato soup. If I make tomato and pasta sauce one night, I’ll always make sure there is enough leftover to keep either in the fridge or the freezer to make some kind of pizza. If you don’t have time to make a fresh pizza dough, why not just use a baguette instead? It’s delicious and still far more healthful than a packaged pizza.


Preheat the oven to 180/350/gas 4.

Slice the baguette into 4 and then slice each quarter open like a book. Lay the 8 baguette halves on a rack or roasting tray.

Spread 1 tablespoon of tomato sauce over each half. Add your toppings and sprinkle with cheese.

Place in the oven for 10 minutes, or until the cheese has melted.

Serve with chopped vegetables such as carrots, peppers and cucumber.



I like to use leftover sauces and soups for this, especially the red pepper, tomato and lentil soup which is thick and nutritionally dense. (You can find itΒ  here.) However, if you haven’t got any, simple roast 6 tomato halved in the oven for 30 minutes and then blitz.”

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