As much as we love pizza, we are not always good at the advance planning needed in order to make the dough in time for dinner. So when we came across the cracker-style pizza dough in The New Midwestern Table that only needs a 30-minute rest and no rising time, we were inspired. We adapted her recipe and created our first (but definitely not last) impromptu pizza. We only had one ball of fresh mozzarella on hand so we grated some Landaff that came in our cheese club shipment. Combined with the mozzarella it made for an inspired pizza blend, accented by a cooked and raw tomato sauce and a generous grating of Parmigiano-Reggiano just before serving. It's nice to know that we can whip something up in under an hour for great pizza at home on the fly.