If you insist on making your own pie crust from scratch, more power to you. There’s nothing better. But when time is short, I depend on rounds of prepared, refrigerated pie crusts, packed two to a box. To make a pie, unroll a pie crust onto a parchment-lined baking sheet. Pile your toppings on the crust covering all but about an inch of the outer edges.
Gently fold the edges up over the filling, pinching the dough slightly as needed to form a freeform outer edge. Neatness does not count here. The object is just to fold up and crimp the outer edges enough to keep the topping from sliding off while the pizza bakes.
Bake the pies for about 20 minutes (depending on your toppings) at 400 degrees, or until the crust is lightly browned and the topping is bubbly.
For the pie in the photo, I squeezed roasted garlic all over the crust and topped it with slabs of mozzarella and dollops of fresh ricotta. I topped that with blanched broccoli florets and a generous drizzle of white truffle oil. I sprinkled the pie with grated parmesan during the last 2 minutes of baking.