Pepperoni pizza with crisp edges and greens
A frozen family pizza takes forty minutes in a hot oven, which is time to build a simple salad and call dinner done. This shelf holds one meal that suits a weeknight when nothing else fits the plan.
About 80 calories a serving, 0 g protein, 0 g carbohydrate, 8 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- 4 oz mixed salad greens
- one bottle or from home red wine vinegar
From your shelf
- one Digiorno family size pepperoni pizza
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Set the oven to 425°F (220°C) and turn on the fan. While it heats, toss four handfuls of mixed salad greens with 1 tablespoon oil, a pinch of salt, and a few grinds of pepper in a bowl.
- Remove the pizza from its box and discard the cardboard. Do not thaw it. Set it directly on the middle oven rack and close the door.
- Sprinkle a teaspoon of salt and pepper over the salad greens and dress with red wine vinegar, about 1 tablespoon, then toss to coat. Taste and adjust the salt and vinegar.
- When the oven timer reaches thirty-five minutes, the pizza edges will have turned golden and the cheese will bubble at the rim. Remove the pizza with tongs, lay it on a cutting board, and let it rest for two minutes.
- Slice the pizza into four pieces and divide between two plates with the salad on the side.
Note Swap the salad for a bag of frozen broccoli tossed with oil and salt, roasted on a second oven rack while the pizza bakes. Leftover pizza slices keep in the fridge for two days and reheat in a 350°F (175°C) oven in five minutes. Serve with a cold beer or sparkling water.
On the label
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), WATER, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), TOMATO PASTE, PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF SPICES, DEXTROSE, PORK STOCK, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM NITRITE, SODIUM ASCORBATE, PAPRIKA, PROCESSED WITH NATURAL SMOKE FLAVOR, BHA, BHT, CITRIC ACID TO HELP PROTECT FLAVOR), PEPPERONI MADE WITH PORK, CHICKEN, BEEF, BHA, BHT WITH CITRIC ACID ADDED TO HELP PROTECT FLAVOR (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, 2% OR LESS OF SPICES, DEXTROSE, PORK STOCK, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM ASCORBATE, SODIUM NITRITE, BHA, BHT, CITRIC ACID, MAY ALSO CONTAIN PAPRIKA, NATURAL SMOKE FLAVOR), SHORTENING (PALM OIL, SOY LECITHIN, NATURAL BUTTER FLAVOR, BETA CAROTENE), 2% OR LESS OF VEGETABLE OIL (SOYBEAN OIL AND/OR CORN OIL), SALT, YEAST, SUGAR, WHEAT GLUTEN, BAKING SODA, SODIUM ALUMINUM PHOSPHATE, SPICES
Digiorno, pizza, serving 140 GRM, package 35.2 oz. Ingredients as printed on the label.
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Cooks as pepperoni, frozen dinner. Half of it left? Use up the pepperoni.