A quick skillet pizza topped with sopressata and provolone from the shelf, finished under the broiler. This is dinner in thirty minutes when time is tight, with minimal hands-on work and a crisp, charred crust.

Serves 2. 30 minutes, 12 at the stove.

About 560 calories a serving, 21 g protein, 47 g carbohydrate, 31 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

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1. Mix 1 cup flour with 1/2 teaspoon salt in a bowl. Pour in 1/2 cup warm water and stir until a shaggy dough forms, then knead for one minute until it comes together.
2. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Stretch the dough to fit the pan, then place it in the hot oil and cook for four minutes until the bottom is golden and set.4 min
3. While the dough cooks, mince 1 garlic clove. Scatter 4 oz sopressata slices over the dough, then distribute 4 oz picante provolone slices on top, and sprinkle with the minced garlic.
4. Reduce heat to medium and cook for three minutes until the cheese begins to melt and the bottom is deeper golden. Transfer the skillet to the broiler.3 min
5. Broil for two minutes until the cheese is bubbling and the edges of the crust are charred. Remove from the broiler and let cool for one minute before sliding onto a cutting board.2 min

Note Swap the provolone for any hard cheese you have. Leftovers keep two days covered in the fridge and reheat well in a skillet. Serve with a green salad or raw vegetables.