Three pieces of naan get a quick turn in the pan to crisp up, then top them with garlic, tomato, and melted cheese for a weeknight answer to pizza that takes fifteen minutes start to finish.

Serves 2. 15 minutes, 12 at the stove.

About 700 calories a serving, 26 g protein, 73 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working with one piece at a time, lay a naan in the pan and cook until the bottom is golden and crisp, about two minutes, then flip and cook the other side until golden.6 min
2. Mince 2 cloves of garlic and stir into the can of tomatoes with a pinch of salt and pepper. Transfer the three crisped naan to a baking sheet or plates, top each with a spoonful of the tomato mixture, and scatter 1 and 1/3 ounces [40 g] of torn mozzarella over each.
3. Return the skillet to medium heat and warm the three topped naan in the pan, or place them under the broiler for two to three minutes until the cheese melts and softens. Serve right away.3 min

Note Swap the tomato for pesto and cooked chickpeas, or for sautéed mushrooms and feta. Leftovers keep three days and reheat in the oven at 325°F [160°C]. Serve with a small side salad or pickled vegetables to balance the richness.

Half a package of naan becomes dinner when you treat it like a canvas for deeply cooked onions and garlic that turn sweet and sticky. Toast the bread until the edges char and crisp, then top with what you've got simmering on the stove. Weeknight done in one pan.

Serves 2. 25 minutes, 8 at the stove.

About 220 calories a serving, 1 g protein, 7 g carbohydrate, 21 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Heat 3 tablespoons oil in a large skillet over medium heat. Slice 1 large onion thinly and add it to the pan with a pinch of salt, stirring now and then so the onion caramelizes evenly and turns dark golden, about 12 minutes total.12 min
2. Mince 4 cloves garlic and add to the onion in the last 2 minutes of cooking, stirring, until fragrant and the garlic softens.2 min
3. While the onions cook, lay the naan on a dry skillet or cast iron over medium-high heat and toast each piece until it browns in spots and chars at the edges, about 1 minute per side, moving it so it doesn't burn in one place.3 min
4. Divide the toasted naan between two plates and spoon the hot caramelized onions and garlic over the top. Season with salt and pepper to taste.

Note Swap the onion for 2 sliced bell peppers if you have them. Leftovers keep covered at room temperature for a day; reheat gently in a skillet. Serve with a simple salad or plain yogurt on the side.

Stale naan crisps up in the oven while you make a fast, warm salad of chickpeas and onion. This is supper when you need the pantry to feed you and have half a naan left to use.

Serves 2. 18 minutes, 10 at the stove.

About 1370 calories a serving, 59 g protein, 195 g carbohydrate, 49 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Heat the oven to 400°F [200°C]. Tear the half naan into bite-sized pieces, toss with 1 tablespoon of oil, spread on a baking sheet, and slide into the oven; set a timer for 12 minutes, stirring once halfway through.12 min
2. While the naan crisps, dice one small onion and mince 2 cloves of garlic. Heat 2 tablespoons of oil in a skillet over medium-high heat and cook the onion until softened, about 4 minutes, then add the garlic and cook 1 minute more until fragrant.5 min
3. Drain and rinse one 15-ounce can of chickpeas, add them to the skillet with 1/2 teaspoon of cumin, salt, and pepper, and stir until heated through, about 2 minutes.2 min
4. Divide the warm chickpeas between two bowls and top with the warm naan crisps.

Note Swap the canned chickpeas for white beans or lentils. Leftovers keep three days in the fridge; reheat gently and re-crisp the naan in a dry skillet. Serve with yogurt on the side or a simple green salad to stretch it.