Cheese Pizza

Quickest Pizza Dinners

Back-to-school madness has begun! Not sure about you, but it takes me a few weeks to get into the swing of fall’s busier schedule. During that time, quick pizza dinners are my life ring!

Pizza is one of my go-to dinners when I’m crunched for time—and I don’t meant the kind that comes to the door in a box. In nearly the same time that it takes to call, order and get a delivery pizza, you can have a homemade one made to order:

Don’t feel like making a salad or veggies on the side? Stack your pizza with fresh vegetables.

Think kiddo needs a protein boost? Add a couple of eggs to your pie.

No time to make sauce and don’t have any in the fridge or freezer? Make a garlicky white pie.

Having pizza dough and, if you want it, pizza sauce on hand is key to keeping homemade pizza as effortless as delivery. Both are easy to make and freeze well, then making a delicious weeknight pie becomes as easy as defrosting the two key ingredients the night before. There are thousands of recipes for both pizza dough and sauce available online. I love this pizza dough tutorial and, of course, have a taste for my own rustic pizza sauce. Take some time one weekend to make a few batches and freeze.

Pizza Sauce

Don’t have a stockpile of pizza making stuff—or the time to make one? Don’t despair! You can still make pizza tonight’s (or maybe tomorrow’s) quick dinner. All you need is 45 minutes, nearly all of it unattended, to make a rustic pizza sauce, and a local pizzeria that will sell you a round of dough.

Can’t even muster that? Fine! Hit the store to grab the dough and some ricotta cheese to go with your mozzarella. Once you get home you’ll only need 5-10 minutes to prep and about 30 minutes to bake (as opposed to 30 minutes to wait for a pie not nearly as fresh or delicious).

Fast and easy enough for you?!

This Pizza with a “Fried” Egg is a favorite in my house. You can also use this recipe to make a plain pie or simple veggie pie.

Pizza With a Fried Egg

I make Fig and Prosciutto Pizza when we’re feeling extra classy. Or, um, when I don’t have any sauce on hand. Trust me, though, this pie is no consolation prize!

Fig and Prosciutto Pizza

I made our most recent pizza without red sauce, too, but not because I didn’t have any on hand. Rather, this White Pizza with Asparagus (and prosciutto, if you wish) was just what we craved. And oh did it hit the spot after a busy day, in 35 minutes flat.

White Pizza with Asparagus


  • 1/12; cups fresh ricotta cheese
  • 1 tablespoon fresh thyme
  • ½ teaspoon salt
  • Pepper, to taste
  • ¼ teaspoon lemon zest (optional)
  • 1 round pizza dough
  • Olive oil
  • 3 cloves garlic, minced
  • 1 ball fresh mozzarella, cut into 1/8” slices
  • ½-1 bunch fresh asparagus, washed, trimmed and halved lengthwise (7-15 asparagus, to taste)
  • Prosciutto, to taste (optional)
  • Fresh parsley, for garnish (optional)


1. Preheat oven to 400 degrees and, if using, preheat your pizza stone (you can also use a baking sheet; see step two). Combine the ricotta with thyme, salt, pepper and lemon zest and set aside.

2. If using a pizza stone, stretch the pizza dough into a 12-14” round on a lightly floured surface. If using a baking sheet, lightly oil the surface and stretch dough evenly across the oiled sheet, making a thicker crust around the edges. Drizzle the top of the dough with olive oil and, using your fingers, spread minced garlic across the surface.

3. Dot the ricotta mixture across the pizza, spreading to cover about ¾ of the pie. You don’t need to cover the entire surface with ricotta the way you do sauce. Place slices of mozzarella all around, on top of uncovered dough and also overlapping some ricotta. Place asparagus all around using as much as you like and, if using, do the same with the prosciutto. Transfer prepped pie to pizza stone or keep on the oiled baking sheet and transfer to oven. Bake for 25-30 minutes, until the crust turns golden brown the cheese is bubbling.

4. Remove from oven, sprinkle with parsley and a little bit more black pepper and serve.

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