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HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Turkey, Leek, and Gouda White Pizza

No time to roll out the dough? Or just don’t feel like making the mess? Ditch the pizza dough and use large flour tortillas. The pizza also will bake faster.

But if you do feel like doing dough, consider buying a ball from your favorite pizzeria. Most are happy to sell you some for just a few dollars. The quality is way better than what you find at the grocer.

1 ball prepared pizza dough, room temperature (about a 20-ounce ball)

2 tablespoons olive oil

4 cloves garlic, minced

¼ teaspoon red pepper flakes

1 large leek, white and light green parts only, cut into thin rounds

6 cups chopped greens (such as kale, chard, or spinach)

Salt and ground black pepper, to taste

¼ cup heavy cream

¼ pound deli-sliced smoked turkey breast, chopped

8 ounces smoked gouda cheese, shredded

Heat the oven to 500°F. Line 2 baking sheets with parchment paper.

On a lightly floured counter, divide the dough in half, then use a rolling pin to roll each piece into a 10-inch round. Transfer the dough to the prepared baking sheets.

In a large skillet over medium-high, heat the oil. Add the garlic, red pepper flakes, and leek. Sauté until the leek is tender and just starting to brown, 4 to 5 minutes.

Add the greens and sauté until just wilted, about 2 minutes. Season with salt and pepper, then stir in the cream.

Using tongs, divide the leek mixture between the dough rounds, spreading it evenly.

Top the greens mixture with the turkey breast, then the cheese. Bake for 10 to 12 minutes, or until the crust and cheese are lightly browned.

HOW LONG? 30 MINUTES

HOW MUCH? 2 SERVINGS

GRILLED PIE

Just about any pizza can be done on the grill. Just be sure to cook the toppings before they go on the pizza; the dough cooks so quickly on the grill there isn’t time for the ingredients to cook before the crust would burn.

It’s also important to wait to assemble the pizza until one side of the crust has been cooked. To do this, place the rolled-out crust on the grill and cook until the bottom has nice grill marks. Flip the pizza, top it as desired, cover the grill, and cook until the bottom is lightly browned and the cheese has melted.

Pulled Pork over Soft Polenta

Pulled pork and polenta aren’t as much of a culture clash as they sound. Spicy salsa-spiked pork is a natural with corn—think corn chips and corn tortillas.

Prepared polenta is widely available in tubes. It slices and grills easily, which would be another great way of preparing it for this recipe. To do so, simply cut the polenta into 1-inch-thick slices, coat both sides with oil, then grill them briefly until heated through.

½ tablespoon whole peppercorns

1 tablespoon fennel seeds

3 bay leaves

3 cloves garlic, lightly crushed

1 medium yellow onion, chopped

1-pound pork tenderloin, cut into 3- to 4-inch sections

18-ounce tube prepared polenta, cut into chunks

¾ cup whole milk, plus more, if needed

¾ cup grated manchego cheese

1 tablespoon minced jarred jalapeño pepper slices

½ cup spicy barbecue sauce

1 cup prepared salsa, drained

½ cup lightly crushed tortilla chips (optional)

Bring a large saucepan of lightly salted water to a boil. Add the peppercorns, fennel seeds, bay leaves, garlic, onion, and pork. Boil for 15 minutes, or until cooked through.

Meanwhile, in a medium saucepan over medium heat, combine the polenta and milk. Cook, mashing and stirring the polenta, until it is smooth and creamy. Add additional milk if needed to reach a smooth consistency. Stir in the cheese and jalapeño peppers. Cover and set aside.

When the pork is ready, remove it from the water. Discard the water and seasonings. Use forks or your fingers to pull the chunks of meat apart into strands and return them to the pot.

Add the barbecue sauce and salsa to the pork. Cook over medium-low heat until warm.

To serve, spoon