Homemade pizza using up leftover soup



Serves 2


For the dough:

  • 125g plain white bread flour
  • 125g wholemeal bread flour
  • 160ml tepid water
  • 1 teaspoons quick yeast (I use Doves Farm)
  • 1/2 tablespoon caster sugar
  • 1/4 teaspoon Maldon Sea Salt
  • 1 tablespoon rapeseed oil
  • Extra flour for dusting


For the sauce:

  • 200ml left over red pepper, lentil and tomato soup (or any other tomato based soup – see separate recipes)
  • 100g cheddar cheese, finely grated
  • Toppings of your choice


Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 35 minutes

Homemade pizza using up leftover soup

Pizza is a great meal which you can either prepare in quick stages throughout the day, or prepare and freeze ready for when you need a super-quick meal. I often make the dough in the morning and freeze it in the tin, ready for after-school when I can heat up the oven, whip it out, pour over the sauce, sprinkle it with cheese and cook.


Firstly make the dough as it needs an hour to rise.Β  In a large bowl, add the salt to the flour. In a measuring jug, add the sugar and yeast to the water and give it a good stir. Make a well in the flour, pour the water mixture in and mix well with clean hands to form a large lumpy dough. Sprinkle extra flour over your chopping board and turn out the dough.

You will now need to knead the dough until it gets an elastic feel to it. You will feel it slowly change from doughy play-dough to a smoother rounder dough which is a pleasure to work with. Use your intuition – it should usually take 5-10 minutes. If you can’t feel and see the change then it probably hasn’t happened yet.

In order to knead, push the dough forward with the balls of your hands, (the squidgy bit where your thumb, wrist and hand join). Once you have pushed out, curl your fingers around the ends of the dough, and fold it in half by picking it up and folding it backwards towards you so that your knuckles are now where the balls of your hands were. Turn your knuckles left on the dough (to nine o’clock) and scoot the dough around so that your knuckles are facing 12 o’clock again. Once again, push the dough out with the balls of your hands, fold backwards and scoot the dough around at a 90 degree angle. Push, fold, scoot and repeat. As you work the dough, it will become sticky at times. When this happens, simply sprinkle more flour on to your board and continue. Once you feel the dough is smooth, place the rapeseed oil in a large bowl, pop the dough in, cover with cling film and put in a warm place to rise. This will take around an hour (can be more)… you’ll know once it is ready as it will have doubled in size.

Once your dough is ready, preheat your oven to 200/400 gas 6.

Sprinkle more flour onto your chopping board and dust a rolling pin with flour. Roll out the dough until you have a thin rectangle, which fits the shape of your largest roasting or baking tray. Line the tray with baking parchment and place the dough in.

Spread over the leftover soup, layer on your toppings and sprinkle with cheese. Cook for 10-15 minutes until golden and bubbling.



Who says pizza can’t be healthful?! With a homemade base made from a mix of white and wholemeal flour, a nutritionally dense sauce, grated cheese for calcium to strengthen bones, and carrots and cucumber sticks for extra vegetables, it’s a far cry from your average frozen pizza. If you can, try and source locally milled flour so that you know you are buying a wholesome product, without the nasties that are added to the majority of bread in the UK to improve it’s shelf-life, flavour, bounce, colour and overall appearance. I use Stanway or Wessex Mill.”

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