A frozen pizza that comes already topped with kale, feta, and mushroom sits halfway between takeout and cooking. You warm it, add a quick salad, and have dinner on the table in twenty minutes, which on a weeknight is close enough to homemade.

Serves 2. 20 minutes, 5 at the stove.

About 170 calories a serving, 8 g protein, 9 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C] and slide the frozen pizza directly onto the middle rack. Set a timer for 16 minutes; you will dress the salad while it bakes.16 min
2. Toss the 3 ounces of mixed greens in a bowl with 2 tablespoons olive oil, a pinch of salt, and a pinch of pepper. Squeeze the lemon over it, toss again, and taste for salt.
3. When the pizza is golden and the crust sounds hollow when tapped, slide it onto a cutting board and rest for one minute. Slice into four pieces and serve with the salad alongside.

Note The pizza holds warm for two days in an airtight container and reheats well in a 350°F [175°C] oven for five minutes. Serve with the salad on the side or toss the warm pizza pieces with the greens for a deconstructed grain bowl.