When you find a forgotten lump of pizza dough in the freezer, there is only one honest thing to do: thaw it and bake it as focaccia, dimpled and olive oiled and salted. This is less fussing than pizza night and comes to the table as bread, which stretches any soup or salad you already have into a meal.

Serves 2. 50 minutes, 10 at the stove.

About 190 calories a serving, 0 g protein, 0 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Let the lump the size of an orange of pizza dough thaw at room temperature for 20 minutes while you heat the oven to 400°F (200°C). Oil a small sheet pan or cast iron skillet generously with 1 tablespoon oil.
2. Press the dough out into the pan with your fingertips, aiming for a half inch thick, leaving the surface dimpled and uneven. Drizzle 2 tablespoons oil over the top and scatter 1 teaspoon salt across. Let it rest for 10 minutes while the oven comes to heat.10 min
3. Bake until the top is pale gold and the edges pull from the pan, 20 to 25 minutes, until the crust gives when you tap it.25 min

Note Swap in rosemary or dried oregano scattered before baking. Focaccia keeps wrapped at room temperature for a day and toasts well the next morning. Serve alongside soup, salad, or a simple pasta dish to stretch dinner.

A quick weeknight dinner from frozen pizza dough thawed and stretched into a thin crisp canvas for sweet caramelized onions and roasted garlic. This is how you turn half a container into something that feels intentional, not leftover.

Serves 2. 45 minutes, 15 at the stove.

About 40 calories a serving, 1 g protein, 8 g carbohydrate, 1 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

1. Thaw the pizza dough on the counter for 30 minutes while you slice 1 large onion into thin half-moons and smash 4 garlic cloves.
2. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat, add the onion with a pinch of salt, and cook for 20 minutes, stirring occasionally, until deep gold and very soft. While the onion cooks, place a pizza stone or baking sheet in your oven and preheat to 475°F [245°C].20 min
3. Stir the smashed garlic cloves into the onion and cook for 2 minutes until fragrant, then taste and season with salt and pepper.2 min
4. Turn the dough out onto a floured surface and gently stretch it into an oval or rectangle roughly 12 by 8 inches, working from the center outward. Transfer to the hot stone or sheet and prick all over with a fork.
5. Spread the caramelized onion and garlic across the dough, leaving a 1-inch border, then tear 1 tablespoon of fresh thyme or rosemary leaves over the top. Bake for 12 to 15 minutes until the crust is golden and crisp at the edges.14 min

Note Swap the herbs for 1 tablespoon of grated Parmesan if you have it. Eat warm tonight; any leftover keeps covered at room temperature for one day. Serve with a sharp green salad dressed with vinegar and oil to cut through the richness.

This is what you cook when you have pizza dough thawing and want dinner fast. A modest pizza roasted hot until the crust chars uses up exactly what you have, while soft onions and simple toppings keep it weeknight-friendly.

Serves 2. 35 minutes, 15 at the stove.

About 460 calories a serving, 19 g protein, 7 g carbohydrate, 40 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

1. Heat your oven to 475°F [245°C]. Slice 1 medium onion thin and cook it in 2 tablespoons of oil in a wide skillet over medium heat, stirring now and then, until it softens and turns golden at the edges, about 10 minutes. Season with salt and pepper and set aside.10 min
2. Stretch the pizza dough into a round about 10 inches across on a piece of parchment paper or a pizza pan, leaving the edges a little thicker. Brush the surface with 1 tablespoon of oil and scatter the caramelized onions over it.
3. Tear 6 ounces [170 g] of mozzarella into pieces and scatter over the onions. Slide the whole thing into the oven and roast until the crust is brown and the cheese bubbles at the edges, 12 to 15 minutes.14 min
4. Pull the pizza out and top with a small handful of fresh basil or arugula. Let it cool for a minute before slicing and serving.

Note Swap the onions for caramelized garlic, a thin tomato sauce, or just salt and cheese. Leftovers keep wrapped in the fridge for two days and reheat well in a 350°F [175°C] oven. Serve with a green salad dressed in oil and vinegar.