A frozen vegan pizza from the shelf becomes dinner in thirty minutes with a simple garlicky green salad on the side. The pizza crisps in a hot oven while you dress a bowl of whatever tender greens you have, then eat immediately.

Serves 2. 30 minutes, 5 at the stove.

About 30 calories a serving, 1 g protein, 2 g carbohydrate, 2 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Place the frozen pizza directly on the oven rack and bake until the crust browns and the edges crisp, about twenty-five to twenty-eight minutes. You'll know it's done when the cheese bubbles at the edges.27 min
2. While the pizza cooks, mince 2 cloves of garlic. Whisk 2 tablespoons of olive oil with the garlic, a pinch of salt, and a crack of pepper in a small bowl until combined.
3. Put 4 ounces of mixed tender greens in a bowl. Pour the garlic oil over them and toss gently until every leaf glistens. Taste and adjust salt and pepper.
4. Remove the pizza from the oven and let it rest for one minute. Slide it onto a cutting board, cut into four pieces, and serve with the salad on the side.

Note You can use any tender greens—spinach, arugula, spring mix, or lettuce work equally well. Leftover pizza keeps in an airtight container in the refrigerator for three days; reheat in a 350°F [175°C] oven until warmed through. Serve with a simple tomato salad or roasted vegetables if stretching the meal.