Pizza

(with Caramelized Onions and Gorgonzola Cheese)

Can be prepared in 45 minutes or less.

Lovely for lunch or with a salad for dinner.

Most cookware stores carry baker's peels (wooden, paddle-like implements used to slide pizza into ovens) and pizza stones; these tools make it easy to create a crust with character, but good crusts also require a very hot oven. In our experience, the most common flaw in home-made pizza is mozzarella overdose: Too much of it smothers the rest of the pie, causing what's below to steam into softness. The following pie is made without any mozzarella at all. Needless to say, the roster of toppings is flexible.

These quick and easy pizzas make great use of store-bought pizza dough, which is available in your grocer's freezer.

Start this meal with garlicky potato soup; serve the pizzas with marinated beets and red onions; and end with orange slices drizzled with Marsala, and biscotti.

Uncork a bottle of hearty Chianti to go with the great Italian flavors in this new twist on a traditional tomato-sauced pizza.

A lovely start to this spring supper would be mugs of green pea soup sprinkled with chives. Accompany the pizza with an arugula, radicchio and endive salad dressed with balsamic vinaigrette. Offer gelato for dessert.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

For a meatless pizza, skip the prosciutto and add sautéed sliced portobello mushrooms.

Try this recipe, inspired by a visit to a pizza truck in Normandy!

The classic combination of tomatoes, basil and cheese is unbeatable, especially with the addition of prosciutto. Pair the pizza with a salad of radicchio and romaine in an oil and vinegar dressing. Follow up with cannoli and espresso.

Healthy bonus: Bone-building magnesium and calcium from arugula

You’ll need to purchase a 1-pound package of frozen pizza dough, even though only a quarter of that is called for here. Refreeze the remainder for another use.