GARLIC BREAD PIZZA EASY WITH STAPLES FROM STORE

Meal a crowd-pleaser on a night you don’t really feel like cooking

Ever have one of those weeks where you hit the front door at the end of the day and the thought of cooking feels like a colossal drag rather than a delicious task? I bet you do.

And so you’ll relate to my indulging in this made-from-convenience-foods Garlic Bread Chicken Pizza.

You can reach for your favorite brand of frozen garlic bread and chicken nuggets or tenders, along with jarred marinara, to get dinner on the table in 30 minutes. If you’ve got these items in your pantry or freezer already, all the better.

A few tips if you plan to make any kind of French-bread-style pizza.

• For the loaf, I like using garlic bread because it adds flavor to your crust, but you can use plain — it should be wider and softer than a baguette. If the bread is curled at the edges, put a sheet pan over it and press it down gently to flatten it just a bit. Bake the bread — no need to defrost if frozen — until it is crisp and just starting to brown on the edges.

• Then spoon on the marinara, but don’t overdo it. Add just enough to provide flavor and moisture.

• You can use breaded nuggets (for a chicken parmigiana effect). Or this is a great way to use up leftover roasted chicken, mushrooms, squash or eggplant.

• To finish, top with enough grated mozzarella to cover the pizzas, then bake until bubbly and starting to brown just a bit.

You can eat the pizza just like that, or let people add their favorite toppings. Just don’t overload it. Sprinkle the baked pizza with a little Parmesan and crushed red pepper flakes. Have fresh herbs on hand? Toss a few leaves on top. Want your pizza a little saucier? Heat up more marinara and put little dishes on the table for dipping.

While the pizzas bake, make a green or fruit salad and you’ll have what promises to be a popular supper. Or you can cut the pizzas into smaller slices and serve them as an after-school or movie-night snack or maybe for a March Madness watch party.