A few winters ago, we did a Spanish Style Baguette Pizza with Fennel Salad. It was a hit for good reason. No rolling of dough, the pesto can be made in advance, and it’s endlessly customizable. I topped these with crispy mushrooms, but you can swap for Italian sausage, calabrese, or any leftover roasted and chopped veggies. We used a mix of shitake and cremini mushrooms, but use your favorites.

If you’re even more crunched for time, purchase the pesto or a store-bought Zhoug sauce if you like heat.