Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 6

Red Onion, Potato, and Goat Cheese Pizza

Romaine-radicchio salad
Combine 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon dried oregano in a large bowl, stirring with a whisk. Add 5 cups thinly sliced romaine lettuce and 2 cups thinly sliced radicchio; toss to coat. Sprinkle with freshly ground black pepper.
Credit: Photo: Randy Mayor; Styling: Kellie Gerber Kelley