Pizza is one of my favorite ways to get my fill of vegetables.
I love making my own dough when I have time — and freezing it for times when I don’t — but on any given weeknight, if my freezer is bare, I buy a pre-baked crust.
The benefits extend beyond time savings. When I make a no-knead dough from scratch and cook it under the broiler, I am restrained with the toppings to keep from overwhelming the crust and turning it soggy. Prebaked crusts, on the other hand, are sturdy enough to hold a mountain of produce, making for a hearty vegetarian dinner.
What to put on it?
This time of year, I use a base of caramelized onions instead of tomato sauce. They’re great to have on hand in late winter. They’re best made slowly, so the onions have time to release their sugars and get all jammy, a process that takes up to an hour or more.
Or you can quickly sauté them until tender, then drizzle with honey.
On a weeknight, with fridge and pantry as bare as the freezer, everybody needs a shortcut.