I started using this basic recipe from Franny’s: Simple Seasonal Italian about a year ago when I discovered their incredibly simple, FAST pizza recipes. If you haven’t checked this book out before, I highly suggest it. It has great recipes for pasta and vegetables, as well. So far, I’ve made their Roasted Brussels Sprouts with Almonds and Pecorino and the Penne with Cabbage and Provolone Piccante. I would say that I make their Margherita-style pizza at least once a month, and I keep eying the other recipes for a day that I want to spend more than 20 minutes making dinner.
Some recipes are more complicated (and include more interesting ingredients) than others, but there’s always a simple recipe for a busy night. And who doesn’t love Italian food? Plus, one batch of this dough makes enough for four 12-inch pizzas. If you give it the 24-48 hours of proofing that they suggest, you won’t regret it. It’s an easy recipe so make it, freeze it, and never let your stash run dry.