A skillet pizza made from cold biscuit dough works fast when you want dinner on the table in twenty minutes. The dough stretches into a thin crust, gets crisped in butter, and takes whatever toppings you have: here, a quick tomato sauce with garlic and whatever herbs you keep. Use what you have.

Serves 2. 25 minutes, 15 at the stove.

About 280 calories a serving, 13 g protein, 4 g carbohydrate, 24 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 2 tablespoons butter, 1 clove garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 can (14 ounces) canned tomatoes, 4 ounces mozzarella cheese.

1. Heat 2 tablespoons butter in a 10-inch skillet over medium-high heat. While it heats, stretch the biscuit dough with your fingers into a flat round about 8 inches across, working gently so it does not tear. When the butter foams, lay the dough in the pan and cook for 3 to 4 minutes until the bottom is golden.4 min
2. Meanwhile, mince 1 clove garlic and stir it into 1 can of canned tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper in a small pot over medium heat. Let it simmer gently.
3. Flip the crust and spread half the tomato sauce over the top, then scatter 4 ounces mozzarella cheese torn into small pieces across the sauce. Cover the pan with a lid or foil and cook for 3 to 4 minutes until the cheese melts and the underside is golden, watching that it does not burn.4 min
4. Slide the pizza onto a cutting board, top with more of the tomato sauce if you like, cut in half, and serve at once.

Note Swap the tomato sauce for pesto and ricotta, or use caramelized onions and a scatter of herbs if you have them. Leftovers keep cold for one day and reheat poorly, so best eaten fresh. Serve with a green salad or a simple arugula with lemon and oil.

Half a batch of biscuit dough becomes a weeknight pizza crust, topped with cheese and whatever is to hand. This shelf was made for using up dough before it gets tired.

Serves 2. 25 minutes, 15 at the stove.

About 300 calories a serving, 14 g protein, 1 g carbohydrate, 26 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need half batch biscuit dough, 1 tablespoon oil, to taste salt, to taste pepper, 4 ounces [115 g] sharp cheddar.

1. Heat the oven to 425°F [220°C]. Oil a baking sheet and pat the biscuit dough into a rough rectangle about a quarter inch thick, pressing with your hands until it spreads to the edges.
2. Slide the sheet into the oven and bake for 8 minutes until the crust is set but not yet golden, then pull it out.8 min
3. Grate 4 ounces of sharp cheddar over the crust, scatter it evenly, and season with a pinch of salt and pepper. Return to the oven for 5 minutes until the cheese melts and the edges brown.5 min
4. Pull the pizza from the oven and let it rest for 2 minutes. Slice it in half and serve warm.

Note Swap the cheddar for whatever cheese you have, or top the crust with a thin layer of tomato sauce and herbs before the cheese. Leftovers keep wrapped at room temperature for a day and reheat in a toaster oven. Serve with a simple salad or pickled vegetables on the side.

A quick pizza made from leftover biscuit dough pressed thin in a skillet and topped with cheese and herbs. This is the best use for those half-baked pieces sitting in the back of the fridge, ready to go from scratch to table in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 240 calories a serving, 13 g protein, 2 g carbohydrate, 20 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

You need a few pieces biscuit dough, half, 1 tablespoon oil, to taste salt, to taste pepper, 2 cloves garlic, 1 cup [115 grams] mozzarella, shredded, half a can tomato sauce.

1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high. Mash the biscuit dough pieces together with your hands until they hold, then press into the skillet to form a thin crust, working from the center outward until it reaches the edges. Cook until the bottom is golden and set, about 5 to 7 minutes, checking underneath after 5.7 min
2. While the dough cooks, stir half a can of tomato sauce in a small bowl with 2 minced garlic cloves, salt, and pepper. Once the crust is set, spread the sauce over it, leaving a quarter-inch border.
3. Scatter 1 cup shredded mozzarella over the sauce. Reduce heat to medium and cover the skillet with foil or a lid. Cook until the cheese melts and the edges brown slightly, 5 to 8 minutes.7 min

Note Swap the tomato sauce for pesto, olive tapenade, or even ranch if you have it. Leftovers keep in an airtight container in the fridge for three days and reheat in the toaster oven at 350°F [175°C] for five minutes. Serve with a green salad or raw vegetables on the side.