A frozen pesto pizza needs only five minutes in a hot oven, but a handful of cherry tomatoes roasted alongside and a tangle of garlicky greens on top turn it into something more. This shelf holds your dinner and then some.

Serves 2. 20 minutes, 5 at the stove.

About 470 calories a serving, 13 g protein, 55 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C] and set the pizza on a baking sheet. Toss 1 cup of cherry tomatoes with 1 tablespoon of oil and a pinch of salt, then spread them on a separate corner of the sheet or second baking sheet.
2. Slide both sheets into the oven; bake the pizza and tomatoes until the crust is hot and the tomatoes begin to blister, about 8 minutes.8 min
3. While the oven works, warm 1 tablespoon of oil in a large skillet over medium-high heat, then add 2 minced garlic cloves. Cook until fragrant, about 30 seconds, stirring often. Add 2 cups of baby greens or spinach, a pinch of salt, and a grind of pepper; toss until wilted, about 2 minutes.2 min
4. When the pizza and tomatoes are ready, transfer the pizza to a cutting board or plate. Top with the wilted greens and scatter the warm roasted tomatoes over them, then drizzle with 2 tablespoons of pesto. Divide between two plates and serve warm.

Note Swap cherry tomatoes for halved larger tomatoes or sliced bell pepper. Leftovers keep in the fridge for one day; reheat gently or eat cold. Serve with a sharp green salad dressed in vinegar and oil, or add white beans to stretch it.