A weeknight pizza made in one skillet without yeast or rising time. The Ragu pizza sauce does the heavy lifting, so all you do is brown the crust and melt cheese on top. Dinner in under thirty minutes, start to finish.

Serves 2. 25 minutes, 15 at the stove.

About 660 calories a serving, 24 g protein, 63 g carbohydrate, 34 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Stir together 1 cup flour and 1/4 teaspoon salt, then add 1/3 cup water to make a rough dough and press it into a 10-inch skillet oiled with 1 tablespoon oil over medium-high heat. Cook without stirring until the edges look golden and the bottom firms up, about 4 minutes.4 min
2. Flip the crust, add the remaining 1 tablespoon oil, and cook the other side for 2 minutes. The crust should be light golden and set but still tender.2 min
3. Spread 3/4 cup of the Ragu sauce over the crust, leaving a 1/2 inch border. Tear 2 minced cloves garlic over the sauce, then scatter 4 ounces shredded mozzarella on top. Cook uncovered until the cheese melts and the edges of the crust brown further, 5 to 7 minutes.6 min
4. Slide onto a cutting board and tear several leaves of fresh basil over the top. Slice into wedges and serve at once.

Note Swap the Ragu for any tomato sauce or marinara you have. Leftovers keep covered in the refrigerator for two days and rewarm in a skillet over medium heat. Serve with a green salad or roasted vegetables on the side.