A frozen gluten-free pizza dressed up with sautéed garlic and a heap of fresh greens, ready in less than thirty minutes. The crust crisps in the oven while you build the toppings, and dinner comes together in one pan.

Serves 2. 25 minutes, 8 at the stove.

About 150 calories a serving, 2 g protein, 4 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F (200°C) and place the frozen pizza directly on the oven rack. Set a timer for the time on the box, usually 18 to 20 minutes.
2. While the pizza cooks, slice 3 cloves of garlic thin and heat 2 tablespoons of oil in a skillet over medium. Add the garlic and let it turn golden and fragrant, stirring, for about 2 minutes, then set aside.2 min
3. When the pizza is done and the crust is golden at the edges, remove it from the oven. The cheese will be bubbling and the crust crisp.
4. Top the hot pizza with 4 ounces of fresh spinach or arugula, then drizzle with the garlic oil and its fragments. Sprinkle with salt and pepper to taste. The heat from the pizza will wilt the greens slightly.

Note Swap the fresh greens for thinly sliced tomato or roasted peppers if you prefer. Leftover pizza keeps, covered, in the fridge for two days and reheats well in a 350°F oven. Serve with a side salad or finish with a squeeze of lemon.