The frozen pizza is the base; you crisp it in a hot pan and top it with sautéed greens for a supper that's faster than reheating and tastes better than plain. One skillet for two, in less than twenty minutes.

Serves 2. 18 minutes, 12 at the stove.

About 290 calories a serving, 7 g protein, 18 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Chop the pizza into roughly 2-inch pieces and add them to the hot pan, spreading them in a single layer. Let them sit for three to four minutes until the cheese browns a little and the crust crisps on the bottom, then stir and cook another minute or two until the pieces are well browned.5 min
2. While the pizza crisps, mince 2 cloves of garlic and rough-chop the bitter greens. Push the pizza pieces to the side of the skillet, add the remaining tablespoon of oil to the empty space, and add the garlic. Cook for thirty seconds until it smells toasted.
3. Add all the greens to the garlic and oil, tossing to coat. Season with salt and pepper. Cook, stirring often, until the greens are tender, about three to four minutes. Toss the greens with the crisped pizza pieces and serve straight from the skillet.4 min

Note Swap spinach for the bitter greens if you prefer. The pizza keeps covered in the refrigerator for three days; reheat it in the skillet to re-crisp. Serve with a sharp vinaigrette or a squeeze of lemon juice on the side.