Homemade pizza dilemma solved

We’ve got a lovable little pizza shop at the foot of our street open into the wee hours. Still, from time to time we get a yen to make our own. Typically, the urge comes as we discover a few tasty scraps of this or that in the fridge that seem to cry out for a place atop a homemade pie. That’s usually where it ends: nothing quite like the prospect of dough-making to quell enthusiasm. We’ve tried all kinds of ways around this, none remotely as satisfactory as that now available from Iggy’s Bread of the World. Their pre-baked shells come two ovals to a package ($5.29), are a breeze to work with, and bake up into the kind of crispy-chewy crusts pizza dreams are made of. We like to keep the preparation simple, first drizzling the shells with a little olive oil and adding a pinch of coarse salt, then laying down five or six slices of imported provolone. Over that go some halved cherry tomatoes, more salt and olive oil, and finally a dusting of grated Parmigiano-Reggiano. Into a 450-degree oven they go for 25 minutes or until fabulous. Available at Iggy’s Bread of the World, 130 Fawcett St., Cambridge, 617-924-0949; Vintages Adventures in Wine, 53 Commonwealth Ave., West Concord, 978-369-2545; and 32 Leonard St., Belmont, 617-484-4560; some Whole Food Markets locations.