A frozen rice-crust pizza becomes dinner in twenty minutes if you load it with sharp toppings before baking. The shelf pizza gets a quick upgrade with bitter greens and punchy garlic oil that cut through the cheese and balance the sweet tomato base.

Serves 2. 20 minutes, 8 at the stove.

About 190 calories a serving, 4 g protein, 3 g carbohydrate, 18 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Peel and mince 2 cloves garlic and stir into 2 tablespoons oil with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon red pepper flakes until the raw garlic softens slightly.
2. Remove the frozen pizza from its box and place it on a baking sheet. Scatter 3 ounces fresh spinach or arugula over the cheese and drizzle the garlic oil over the top.
3. Bake for 12 to 15 minutes until the crust is crisp at the edges and the cheese bubbles at the perimeter, the sign it is done.13 min
4. Slide the pizza onto a cutting board and cut it in half across the middle. The greens will have wilted into tender ribbons while the garlic oil has infused the whole pizza.

Note To swap, use any bitter leafy green like escarole or kale, tearing larger leaves by hand. Leftover pizza keeps covered in the fridge for two days and reheats best on a sheet pan in a 350°F [175°C] oven for five minutes. Serve with a cold beer or a simple green salad dressed with vinegar and oil.