good intentions and frozen pizza

For Sunday lunch I had planned a vegetarian delight – the Epicurious recipe of mustard-crusted tofu with sweet potatoes and kale I've been raving about for nearly five days – but alas, it never quite came to fruition.

I can't say exactly why. Perhaps it was the late afternoon stupor brought on by Back to the Future III, or maybe it was just laziness. In any case, it led me to the freezer, where I pulled out a mushroom and cheese pizza, one we keep for "emergencies."

But before you give me too hard of a time, let me first defend the humble frozen pizza. Sure, they're boring, bland, and often quite unhealthy. But the amount of time it takes to make a fresh pizza – and I'm including the sourcing of the pizza base, etc – I could have had the tofu on the table.

So the poor, defenseless pizza just needed a little jazzing up: reduced fat mozzarella, sliced thinly and distributed evenly; a drizzle of chilli oil, and some freshly chopped and partially deseeded green chillis. Yum!

While not perfect, the twenty minutes it took me to make this (eight to dress the pizza, 12 to cook) were about as much as I could handle last night. So look forward to tofu on Wednesday instead.