A quick supper built on buttery crescent dough. You line a pan with the crescent roll, top it with tomato sauce and cheese, then bake it until the crust is golden and the cheese melts. Dinner in thirty minutes.

Serves 2. 30 minutes, 10 at the stove.

About 350 calories a serving, 17 g protein, 29 g carbohydrate, 18 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F (190°C). Press the crescent dough into an eight-inch pie pan or small baking sheet, sealing any seams with your fingers so it forms a single layer.
2. Spread 8 ounces of tomato sauce over the dough, then scatter 1 minced clove of garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper over the sauce. Top with 4 ounces of shredded mozzarella, spreading it evenly.
3. Bake until the crust is golden and the cheese bubbles at the edges, about 20 minutes. Let cool for one minute before slicing.20 min

Note Swap the tomato sauce for pesto and add cooked chicken or grilled vegetables. Leftover pizza keeps in the refrigerator for two days and reheats in a 350°F oven for five minutes. Serve with a green salad or garlic bread alongside.